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Fig-Balsamic Reduction

MAKES 1/3 CUP Syrupy and seductive with intense tangy-sweet flavor, this thick sauce is magnificent with tomatoes, grilled vegetables, and chicken. It’s also an excellent ice cream topping. Store extras, airtight in the refrigerator, for up to 1 month.


  • 1 cup balsamic vinegar
  • 2 tablespoons honey
  • 1/2 cup coarsely chopped dried figs


  1. In a small saucepan, combine the vinegar, honey, and figs and bring to a boil over high heat. Immediately reduce the heat and simmer until the liquid has slightly thickened and reduced to about 1/3 cup, about 15 minutes. Remove from the heat and let cool.

  2. Strain the reduction through a fine-mesh sieve, pressing on the solids with the back of a spoon to extract all of the liquid. Discard the solids and serve.