6 Responses to “now in season: figs, served with cherve and a balsamic reduction”

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  1. I like this, fresh figs, a little sweet and savory. The best kind!

  2. Looks like the perfect flavor combination.

  3. I tried this one out and added some prosciutto. The sweet/salty/creamy/tangy combination is unbeatable.

  4. I can’t imagine how I could stay away from a fig tree in my own backyard, but I can totally understand why it might lead to some not-so-awesome things happening to your body. These little jewels are my absolute favorite.

  5. Elizabeth & Brian,
    I happened upon your fig recipe this morning. I bought some ripe figs at the market in Camden (London) yesterday and want to eat them tonight by the TV.
    Your recipe looks delicious. Thank you.
    Incidentally, I bought a fig tree six months ago, and it’s growing in a very large pot as the feature of our front garden. It has fruit on it and I can’t wait to eat them when they are ripe.
    I’d love you to look at my website.
    Thanks again,
    JB

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  1. […] Head over the Brooklyn Supper for our easy balsamic reduction recipe. […]



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