Balsamic Reduction - SUNDRIED FIG - Cape Treasures
Dark, dusky and rich with ripe, sundried fig flavour, this infused balsamic reduction is the ultimate compliment for a salad of divine ingredients: sunripe figs, fresh walnuts, cheeses (light gorgonzola, camembert, brie, chevre or feta) on baby spinach, watercress and sweet rocket...
The perfect dressing for a special occasion warm salad of roast guinea fowl or quail on parsnip rounds, with roast fig, a slice of Camembert and airdried beetroot and parsnip chips for crunch.
Sundried Fig is exceptionally good with tomatoes. Lightly pack a jar with sliced sundried tomatoes, fill with warm water to roughly a fifth from the top - top up with Sundried Fig - close the lid and shake to mix well. Allow to reconstitute in the fridge (usually overnight). Serve with grilled beef steak and potatoes dressed with a drizzle of Smoked Olive oil, Parmesan shavings and toasted Pine nuts.
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