1 Tablespoon Unsalted Butter
12 Fresh Figs, halved lengthwise
¼ Cup Sugar
2 Tablespoons Midtown Olive Oil Fig Balsamic Vinegar
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.
*** may also use Apricots, Cherries or Strawberries in lieu of figs with Peach, Black Cherry or Strawberry Balsamic Vinegar