With my abundance of figs this past summer, I made a bunch of fig balsamic vinegars for holiday gifts, and let them age in the fridge until now. (I get teased for my German punctuality, but I think making Christmas gifts in July probably takes the cake.) It’s easy to make, and the figs jazz up the balsamic nicely.

Ingredients:

1 quart balsamic vinegar
1/4 c honey
1/4 c Cointreau
1-2 c fresh figs
S&P

Instructions:

After washing the figs, cut off the stems and half them. Put them in a stock pot over medium-high heat with the rest of the ingredients. Bring to a simmer, and cook for 15-20 minutes, stirring occasionally (don’t let it come to a full boil). Let cool, and then put in the blender and blend until smooth. Cut with olive oil to use for dressing.