Dried Figs with Traditional Barrel Aged Balsamic and Mascarpone Recipe
-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 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.