Caramelized Figs with Balsamic Vinegar are delicious for breakfast, dessert, or a snack. Enjoy them on toast, yogurt, ice cream, or on their own when you make this easy oil-free, vegan, and gluten-free recipe.
Whenever I see fresh figs in the market, I just have to buy them.
I’ve always liked dried figs, especially in Fig Newton-like cookies, but the fresh fruit is really something special.
They are mainly in season July through September, with the later crops being especially flavorful.
If you can pick up some during this time, I highly suggest you do.
And for a real treat, try this recipe for Caramelized Figs with Balsamic Vinegar.
You won’t be disappointed!
(P.S. If you’ve heard the myth that figs aren’t vegan, check out the informative article Are Figs Vegan? Let’s Talk About It!
Figs come in many varieties and are very nutritious.
My favorite kind which I use in this recipe is the Black Mission fig.
Where I live in Southern California, they are available May through November.
They have a dark purple skin and an earthy flavor.
Other varieties you may see where you live are the Calimyrna, the Kadota, and the Brown Turkey.
You can use any type you find for this recipe.
Figs are known for are being very high in fiber, making them a very healthy snack.
And you can turn them into a puree and use them to replace fat in baking.
Check out the recipe here for fig puree and to learn more about figs.
Making Caramelized Figs with Balsamic Vinegar is really easy.
You may have noticed that I don’t make a ton of dessert recipes, but many of the ones I do involve fruit.
I admit I love making Small Batch Brownies (in the Air Fryer!) when I’m in the mood for chocolate, but I also enjoy incorporating seasonal fruit into recipes like Apricot Crumble, Blueberry Crumble, and Raw Key Lime Pie.
However, the great thing about Caramelized Figs with Balsamic Vinegar is they aren’t just for dessert.
But before we talk about ways to use them, let’s get into the details of how to make them.
The first step is to spread out the horizontally sliced figs in a skillet over high heat.
Then you sprinkle over some organic sugar.
I like to use coconut sugar, but you can also use turbinado sugar, brown sugar, or even white sugar.
The figs caramelize quickly over high heat as their sugar is released.
Keep an eye on the pan since you only need to cook the fruit for a few minutes.
After the added sugar crystals start to melt as shown in the above photo, carefully flip each fig over.
They look delicious already!
A touch of balsamic vinegar complements the flavors of the caramelized figs.
You’ve probably heard that a little acidity makes sweet flavors taste even better.
I like using balsamic vinegar in this recipe because it’s not too acidic and has its own subtle sweetness.
Once the figs are browned on the skin side after a few more minutes, turn off the heat, and drizzle the vinegar over the fruit.
Then they are ready to serve.
You can enjoy them warm or let them cool to room temperature.
And any leftovers will keep well in the refrigerator for a week.
Caramelized Figs are delicious as part of breakfast.
While avocado toast may be all the rage these days, for a real morning treat, I recommend topping toast with vegan cream cheese and some caramelized figs.
In addition, they are fantastic with non-dairy yogurt or in a parfait.
And my favorite way to enjoy Caramelized Figs is for dessert.
All you need is some vegan vanilla ice cream, a few Caramelized Figs, and a spoon.
But don’t worry if you’re out of ice cream.
The figs also taste great on their own as a sweet treat.
How will you serve Caramelized Figs with Balsamic Vinegar?
Leave me a comment and let me know!
Now let’s make Caramelized Figs with Balsamic Vinegar!
Caramelized Figs with Balsamic Vinegar
- Place the halved figs, seeds side up, in a skillet over high heat.
- Sprinkle the coconut sugar on top.
- Allow the sugar to melt, about 3-5 minutes.
- Flip the figs over in the pan and allow to brown for about another 3 minutes.
- Turn off the heat, then drizzle the balsamic vinegar over the caramelized figs.
- Serve hot or at room temperature.