Marcona Almond and Turkish Figs in Balsamic Syrup

Especially good as an accompaniment to rich, soft cheeses. Recipe by Chef Goose Sorensen.

Recipe Ingredients:

1 cup Marcona Spanish almonds
2 teaspoons olive oil
1/4 cup brown sugar, packed
1 cup chopped dried figs
1/2 cup red wine
1/4 cup balsamic vinegar
2 tablespoons chopped cilantro
Salt to taste
Pepper to taste

Cooking Directions:

1. Brown the almonds in olive oil over low heat. Add sugar. Sauté until sugar is hot and bubbly.
2. Add figs, wine, vinegar and cilantro. Cook until mixture is thick, about 10 minutes.
3. Cool on a sheet tray; season to taste.

Makes 2 cups.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.