Fresh Figs with Prosciutto, Balsamic Glaze

I've been out of commission for a bit and am finally getting back to posting, so I'll start with a ....starter. There were fresh figs at the market, and even though they were good, they were not great. I wish someone would put up signs on previously refrigerated fruit "WARNING: I have been refrigerated and have lost some of my smell and texture, but I am available for sale at $ .....".

The balsamic reduction is with molasses, about 1 tablespoon per cup of balsamic. Set on low heat and let reduce to about 1/4 of a cup or until coats the back of a spoon.

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