Balsamic Mission Fig Reduction with Fresh Thyme


What You Will Need:

1 Lb Fresh Mission Figs, quartered

1/3 C Red Wine (As always use a wine that you enjoy drinking. If you do not like the way the wine tastes when you drink it, you will not like the taste of it in your food.)

* I used an Argentina Malbec Wine. The malbec has such an intense fruity flavor with a velvety texture it made the fig reduction sing.

1 Fresh Sprig of Thyme

1/2 tsp Truvia

4 Tbsp balsamic Vinegar

Pinch of Sea Salt

Pinch of Black Pepper


Set up your Mis en Place (This helps insure that you have all the ingredients you will need to create your meal plus, it make the experience much more enjoyable.)


In a Sauce pan on medium high heat add the figs, thyme, balsamic, and truvia.

Stir and bring to a simmer then reduce heat to medium low.

Add in the Malbec wine, salt, and pepper.

Stir then cover with a lid.


Let the figs simmer for about 20 minutes or until they start to break down. If you need to add more liquid add more wine if you like but keep in mind you may need to add more salt, thyme, and pepper.

Once the figs have reduced, over a glass bowl pour the reduction into a fine mesh strainer and press the figs down with a spatula to extract all that you can.



*Makes 6 Servings

98 Cal, 22 G carb, 0 G fat, 3 G fiber, 1 G pro, 16 G sugar

Tips: This fig reduction goes so well over lamb, veal, and beef. I used a petite filet and the fig reduction seemed to explode with even more flavor when I added a beautiful gorgonzola cheese to it.

*The fig reduction would also be nice over a Brie cheese or during a cheese course.

*Making reductions with fruit is an easy way to add great flavors to your food in a healthy way.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s