Balsamico-Feigen-Creme

Ingredients

• 200 g fresh figs
• 300 ml balsamic vinegar
• 1 pinch cinnamon
• 1 pinch freshly grated nutmeg
• 3 Juniper berries
• 1 tbsp honey

Instructions

1. 1.

   Halve or quarter the figs depending on size and heat them with all remaining ingredients in a pot until the vinegar starts to simmer. Then reduce heat and let it reduce for 15-20 minutes until it thickens by about one third. Finally pour the mixture through a funnel into a sterilized glass jar or plastic bottle. Store in the refrigerator.

2. 2.

   Place the bottle of vinegar cream in a bowl of warm water for 5 minutes before use. This makes the cream runnier and easier to pour.