1 Tablespoon Unsalted Butter
12 Fresh Figs, Apricots, Cherries or Strawberries, Halved Lengthwise
¼ Cup Sugar
2 Tablespoons Midtown Olive Oil Fig, Peach, Black Cherry or Strawberry Balsamic
1/4 Cup Dessert Wine
Melt butter in a large skillet over medium-high heat. Place fruit, cut side down, in the butter & sauté for about 1 minute, until fruit begins to soften and give off juice. Sprinkle sugar evenly over fruit. Add vinegar & wine to the pan & bring to a boil over high heat. Continue to boil for 2-3 minutes until liquid is slightly thick & syrupy. Sprinkle with fresh ground pepper, if desired. Serve with vanilla ice cream, tossed into a salad, on top of pound cake, on buttered biscuits or with fresh Ricotta cheese.
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- Tags: Desserts