Fig-flavored balsamic vinegar is pretty common, so I thought, Why not make my own?” says Ernest Miller. It was a great idea: This recipe creates not only that delicious vinegar, but also all the tender whole figs that are infused with it. To guarantee that the figs remain whole, the chef suggests using firm fruit, since the double cooking process would break down very ripe figs.
Find this recipe here: http://www.foodandwine.com/recipes/pickled-figs-in-balsamic-vinegar
