Fig Syrup

Preparation Method
Yield: 20 Portions
1. Peel the shallots and the garlic cloves, take them to a pan

Preparation Time previously heated over medium-low heat, with a little olive
oil, poach the vegetables (do not overcook this one). Once
Prep Cooking Total the vegetables are poached, add the figs. Salt and pepper to
15 min 1 hrs 1 hrs 15 min taste. Cook for about 5 minutes. Then add the balsamic
vinegar and let it reduce by a third. Constantly monitor
Ingredients cooking. Remove from heat and reserve in a large cooking
tray (gastronorm), so that the mixture cools quickly.
2 Kg ripe Figs (quartered, 2. In another pot, place the sugar, water and lemon juice along
stems removed) with its scratch. Cook over medium-low heat, stirring
500 ml Water
constantly, until syrup thickens. This should take about 15
250 ml Balsamic Vinegar
700 gr Demerara Sugar
minutes. a little less if you're using a wider pan (more
100 ml Olive Oil surface area = more evaporation = reduction time
2 medium Shallot (peeled and decreases). Remove from heat and let rest for about 30
cut into brunoise) minutes, in a wide kitchen tray.
2 Garlic cloves
1/2 tbsp Vanilla extract 3. Take the syrup, with the vegetables and fruit to the food
2 Cinnamon stick processor, mix for about 2 minutes, until you get a
2 Zest and lemon juice (freshly homogeneous mixture. Then, with the help of a fine
squeezed) strainer, proceed to strain the mixture.
1 gr Maldon or other flaky sea
salt (a pinch of salt)
4. Transfer the mixture to a container and proceed to label the
Salt and freshly ground product, according to the labeling procedure specified for it.
black pepper to taste Refrigerate until needed for service. Syrup will keep in the
refrigerator for up to 1 week.

Food Safety Control

I. Hand wash
II. Cross-Contamination

Allergens and Intolerances

Sulphites Nutritional Information per Serving:
Calories Fat Saturates Sugars Salt Proteins Carbs Fibre
1120 1g 1g 25 g 0.2 g 1g 29 g 4g