Buon Domenica,

Fig season is almost here, and if you have a tree, there are always too many to eat them all, so a jar usually ends up as a sweet jam on the breakfast table.

I keep a different jar for Christmas, the one I serve beside foie gras and wild meats, because in France the sweet fruit cuts through the richness of the liver.

You make it now, and it keeps in the jar right through the winter.

🍽️ Balsamic Fig Glaze

▶️ Watch the full recipe on youtube​

buon appetito,

Laura Your Angel In The Kitchen Follow me on ​​​​

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