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Dried Figs with Traditional Barrel Aged Balsamic and Mascarpone Recipe

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Balsamic Fig Appetizers

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-3/4 cup Sonoma Farm Traditional Barrel Aged Balsamic  Vinegar
-1 tablespoon Sonoma Farm Blood orange infused extra virgin  olive oil
-1 teaspoon unsalted butter
-12 large dried figs
-12 walnuts half's
-4 tablespoons honey
Preheat oven to 350 degrees. Lightly butter an oven proof casserole dish. In a small saucepan heat the Aged  25 year old Balsamic, honey and Sonoma Farm blood orange infused olive oil, stirring to dissolve. Pour mixture over figs and cover casserole tightly. Bake for 20 to 25 minutes. Allow to cool to room temperature. Serve with mascarpone and walnut half's put in cheese and drizzle sauce over all.