* Exported from MasterCook *
Balsamic Fig Compote
Recipe By :Chef Brooks Headley, Del Posto [restaurant]
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 5%)
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup sugar
Zest of 1 lemon -- cut into strips
1 cup dried black mission figs
1/2 cup good-quality balsamic vinegar -- or as needed
1. Put the sugar, lemon zest and 1 cup water in a small saucepan over
medium-low heat. Cook, stirring occasionally, until the sugar is
dissolved. Put the figs in a medium bowl, pour the syrup over the figs and
cool for 2 to 3 hours.
2. Drain and discard the syrup, then put the figs in a jar or another
airtight container and add vinegar to cover. Cover and refrigerate for
several hours or until ready to use. (Use leftover vinegar for drizzling
or vinaigrettes.)
Yield: 8 (2 Tablespoons per serving; about 1 cup total)
Cuisine:
"Mediterranean"
Source:
"Mark Bittman, EAT, NYT, May 5, 2011"
S(Formatted by Chupa Babi):
"June 2013"
Yield:
"1 cup"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 114 Calories; trace Fat (2.1%
calories from fat); 1g Protein; 30g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 3mg Sodium. Exchanges: 1 Fruit; 1 Other Carbohydrates.
Nutr. Assoc. : 0 802 903280 2140
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