The trick with balsamic reduction is to get the consistency right. If it is too runny, it will not cover the salad ingredients and if it is too thick, it won’t drizzle evenly and the taste will be too intense.
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Black figs with Hartlief Black Forest Ham and feta
The smoky flavour of the ham pairs well with the intense sweetness of the figs and saltiness of the feta. The ingredients of this filled fig combine brilliantly, making this a stunning little tapas item which will impress even the most discerning guest.
Wipe the fig clean, cut a cross into the top and squeeze the fig half open.
Cut the Black Forest Ham slices in half.
Fold each slice into quarters and place on top of the fig.
Top with feta and chives.
Season with freshly ground black pepper.
Drizzle with balsamic reduction just before serving
- 250ml Balsamic vinegar
- 125ml Brown sugar
- Black pepper
- Pinch of salt
- Lemon zest of half a lemon
- Slowly bring all the ingredients to the boil while stirring. Make sure the sugar is dissolved before the syrup starts to boil.
- Boil on low heat for approximately 15 minutes. It must coat the back of a spoon when warm.
- Should your syrup be too thick when cooled, simply add a few drops of water and mix well.
- If you prefer smooth syrup, you can strain the lemon zest and black pepper, but do it while the syrup is still warm.