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.

Angelo Garro
This Story Originally Appeared On sunset.com

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Credit: Thomas J. Story

Recipe Summary test

total:
1 hr
Yield:
Makes 1/2 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

117 calories; protein 0.3g; carbohydrates 29g; fiber 0.5g; sodium 14mg.
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