Posted 20 hours ago

Fig Balsamic vinegar 250ml

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For something really special, try it on cantaloupe or honeydew melon sprinkled with minced prosciutto and Parmesan cheese. We haven’t tried canning it yet, but the batches we’ve done have lasted quite a while in the fridge.

A naturally dense and deliciously figgy balsamic vinegar glaze, made without thickeners or colouring. Discover more about “Made in Italy”, a label synonymous throughout the world with refined materials, attention to detail, and creativity.Cognac or Calvados: add at the end and simmer only for one more minute to let the alcohol evaporate.

This classic Mediterranean flavor blends delicate acidity with Italian fig purée achieving the perfect aroma and texture meant to complement any salad, cheese plate, relish or marinade. The Trebbiano and Lambrusco grapes they grow are picked, pressed and cooked down into a top quality grape must before being combined with a little wine vinegar and then aged in wooden barrels until they reach the correct density. Unless you have a fig tree that is yielding you with fig heaven, you’ll be shelling out half your paycheck for a batch for this stuff. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, or sign up to my newsletter. There is no need to make your own basil oil, or to attempt a garlic infusion when you have tasted ours; the Di Lorenzo family have been crafting Premium infused olive oils in this method for decades.Sugar: use regular castor sugar but do not reduce the quantities if you want to make a fig preserve that will last for years. You will also need a skimmer to remove the foam that will rise to the surface while boiling the figs. Excellent on bruschetta, drizzled on smoked salmon, and of course mozzarella with tomatoes and basil.

Starting in the beautiful state of Colorado, Pastamore has expanded all over the country and we thank you for taking us home with you! Our flavoured balsamics are created by the Verrini family using aged balsamic vinegar that they have produced on their estate in the north of Modena, Italy. Concentrated flavours of pomegranates and figs along with their natural juices are expertly infused into the family's original Classic balsamic which is of course matured in wooden barrels in the time honoured traditional way.They were the authors of the first documented recipe for the production of Balsamic Vinegar and are the custodians of the most extraordinary existing cask reserve, composed of invaluable century old barrels. Delicious drizzled over goats cheese, Feta, beetroot, chicken, Greek yoghurt with granola, strawberries and ice cream. Hint: in Europe, we use the reverse canning technique, which is not recommended by the National Center of Home Food Preservation in the USA. Turn the burner under the canner to its highest setting, cover the canner with its lid, and heat until the water boils vigorously. Giuseppe Giusti and his family select good quality Trebbiano and Lambrusco grapes and slowly reduce the grape juice in copper kettles until it is thick, dark and sweet.

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