This recipe goes with Figs in Mosto Cotto with Fresh Ricotta and was created by Angelo Garro, a cook and artisan blacksmith living in San Francisco. This syrup keeps at least 2 months chilled.
1 qt. unsweetened white grape juice
2 tablespoons firmly packed dark brown sugar
1/4 cup raisins
1/4 cup prunes
2 tablespoons cask-aged balsamic vinegar*
How to Make It
Put grape juice in a wide pot with brown sugar, raisins, and prunes. Bring to a boil, then reduce heat to a simmer and cook until it's as thick as maple syrup, to about 1 cup, 1 1/4 to 1 1/2 hours. Add balsamic vinegar and simmer another 15 minutes.
Cool, then strain, pushing on fruit with the back of a spoon (save fruit for another use, like spooning over ice cream, if you like).
* Look for reasonably priced cask-aged balsamic vinegar, sometimes labeled "condimento." Avoid cheap balsamic vinegar, which has colorants and sugars.
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