Fig Syrup

Preparation Method
Yield: 20 Portions 1. Peel the shallots and the garlic cloves, take them to a pan
previously heated over medium-low heat, with a little olive oil,
Preparation Time poach the vegetables (do not overcook this one). Once the
vegetables are poached, add the figs. Salt and pepper to taste. Cook
Prep Cooking Total
15 min 1 hrs 1 hrs 15 min for about 5 minutes. Then add the balsamic vinegar and let it
reduce by a third. Constantly monitor cooking. Remove from heat
Ingredients and reserve in a large cooking tray (gastronorm), so that the
mixture cools quickly.
2 Kg ripe Figs (quartered, stems 2. In another pot, place the sugar, water and lemon juice along with its
removed) scratch. Cook over medium-low heat, stirring constantly, until
500 ml Water syrup thickens. This should take about 15 minutes. a little less if
250 ml Balsamic Vinegar you're using a wider pan (more surface area = more evaporation =
700 gr Demerara Sugar reduction time decreases). Remove from heat and let rest for about
100 ml Olive Oil 30 minutes, in a wide kitchen tray.
2 medium Shallot (peeled and cut
into brunoise)
3. Take the syrup, with the vegetables and fruit to the food processor,
2 Garlic cloves
1/2 tbsp Vanilla extract mix for about 2 minutes, until you get a homogeneous mixture.
2 Cinnamon stick Then, with the help of a fine strainer, proceed to strain the mixture.
2 Zest and lemon juice (freshly
squeezed) 4. Transfer the mixture to a container and proceed to label the
1 gr Maldon or other flaky sea salt product, according to the labeling procedure specified for it.
(a pinch of salt) Refrigerate until needed for service. Syrup will keep in the
Salt and freshly ground black refrigerator for up to 1 week.
pepper to taste

Food Safety Control

I. Hand wash
II. Cross-Contamination

Nutritional Information per Serving:

Allergens and Intolerances Calories Fat Saturates Sugars Salt Proteins Carbs Fibre
1120 1g 1g 25 g 0.2 g 1g 29 g 4g
Sulphites