In 2020, I outlined the ins and outs of: The Vegan Cookbook Challenge! Click the title for more information.
Today I am sharing my 23rd re-creation. Using a number generator, I landed on the Vegan Everyday and the result was a recipe for Caramelised Balsamic Figs and Berries. Check out the menu category to see my past attempts. Without further ado, let’s see how I went below.
CARAMELISED BALSAMIC FIGS AND BERRIES – THE RECIPE
– 2 cups of quartered fresh Figs
– 1/2 cup of quartered hulled Strawberries
– 1/2 cup of Raspberries
– 3 tbsp of Raw Agave Nectar or 2 tbsp of Maple Syrup
– 2 tbsp of Balsamic Vinegar
– 1 tbsp of Organic Coconut Sugar
– 1/2 tsp of Alcohol-Free, Organic Vanilla Extract
– A pinch of fine Sea Salt
1.) In a large bowl, gently toss together figs, strawberries, raspberries, agave nectar (or maple syrup), balsamic vinegar, coconut sugar, vanilla extract and salt, until fruit is well coated.
2.) Transfer to a baking sheet and bake in a preheated oven for 5 to 6 minutes (500 F or 260 C), until figs just begin to brown, and sugar starts to harden.
3.) Remove from oven and set aside for 2 to 3 minutes to cool. Serve immediately or transfer to an airtight container and refrigerate for up to 3 days.
CARAMELISED BALSAMIC FIGS AND BERRIES – THE RESULTS
Yum! This is a great dessert to serve after dinner or during a party. I loved the blend of sugary sweetness and acidity from the balsamic vinegar. I probably could’ve cooked it for longer in the oven, but I still think it came out well. If you don’t like figs, you can replace them with pears or peaches.
I hope you enjoyed this post in The Vegan Cookbook Challenge! Let me know if you’ve made this dish before and have any tips on how to improve it. Thanks for reading!
Peace & Love xoxo