O Fig Balsamic Vinegar

$11.99

Juicy, ripe. Mission figs. Oak aged.

Dark, lush, complex. Our own California balsamic brightened with a touch of ripe fig. Oak aged, thoughtfully crafted, made with love. A shout out to the Franciscan monks who brought these luscious Mission figs to Sonoma from the old world.

Drizzle over prosciutto and goat cheese crostini. Delicious on pork loin or lamb with fresh thyme. Whisk into O Roasted Garlic Olive Oil over dandelion greens or shaved zucchini with walnuts. Splash on vanilla ice cream.

Multiple SOFI award winner, International Fancy Food Show NYC, presented by the Specialty Food Association (the best of the best)!

California Prop 65 compliant.

Recipes

Ingredients

Aged California balsamic vinegar, fig juice.

Nutrition Facts

Baked Apples

Craving baked apple goodness without the added calories or heaviness of a pie crust or crisp? Here’s a sweet substitute to try. Light and luscious, these baked apples drizzled with our fig balsamic are both beautiful and delicious. A simple yet decadent dessert to delight your family and/or guests.

Ingredients

5 large baking apples, such as Honeycrisp, Granny Smith or Pink Lady
4 tbsp butter (½ stick), softened
½ cup brown sugar
¾ tsp cinnamon
¼ cup chopped pecans
O Fig Balsamic Vinegar
Crème fraîche to dollop

Instructions

Preheat the oven to 375° F.

Wash and core apples, leaving enough of the core at the base of the apple to contain the filling.

Combine the butter, brown sugar, cinnamon and chopped pecans in a small bowl. Roll small logs of the mixture and press into each apple to fill the core.

Fill a 2-quart baking dish with about ¾ cup water, or enough to cover the bottom.

Place the apples upright in the dish. Bake 40 – 60 minutes or until apples are soft and the filling is browned.

Remove the apples from the baking dish, dry bottoms if needed and place on serving dish.

Drizzle O Fig Balsamic Vinegar over baked apples.
Top with a dollop of chilled crème fraîche and serve.

Notes

In order to core the apples just right, without compromising the base, we recommend using a melon baller rather than a traditional apple corer. The base will need to stay in tact so that the apple keeps its precious contents inside during baking.

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O Fig Balsamic Vinegar

$11.99

Juicy, ripe. Mission figs. Oak aged.

Dark, lush, complex. Our own California balsamic brightened with a touch of ripe fig. Oak aged, thoughtfully crafted, made with love. A shout out to the Franciscan monks who brought these luscious Mission figs to Sonoma from the old world.

Drizzle over prosciutto and goat cheese crostini. Delicious on pork loin or lamb with fresh thyme. Whisk into O Roasted Garlic Olive Oil over dandelion greens or shaved zucchini with walnuts. Splash on vanilla ice cream.

Multiple SOFI award winner, International Fancy Food Show NYC, presented by the Specialty Food Association (the best of the best)!

California Prop 65 compliant.

Recipes

Ingredients

Aged California balsamic vinegar, fig juice.

Nutrition Facts

Baked Apples

Craving baked apple goodness without the added calories or heaviness of a pie crust or crisp? Here’s a sweet substitute to try. Light and luscious, these baked apples drizzled with our fig balsamic are both beautiful and delicious. A simple yet decadent dessert to delight your family and/or guests.

Ingredients

5 large baking apples, such as Honeycrisp, Granny Smith or Pink Lady
4 tbsp butter (½ stick), softened
½ cup brown sugar
¾ tsp cinnamon
¼ cup chopped pecans
O Fig Balsamic Vinegar
Crème fraîche to dollop

Instructions

Preheat the oven to 375° F.

Wash and core apples, leaving enough of the core at the base of the apple to contain the filling.

Combine the butter, brown sugar, cinnamon and chopped pecans in a small bowl. Roll small logs of the mixture and press into each apple to fill the core.

Fill a 2-quart baking dish with about ¾ cup water, or enough to cover the bottom.

Place the apples upright in the dish. Bake 40 – 60 minutes or until apples are soft and the filling is browned.

Remove the apples from the baking dish, dry bottoms if needed and place on serving dish.

Drizzle O Fig Balsamic Vinegar over baked apples.
Top with a dollop of chilled crème fraîche and serve.

PIN RECIPE

MAIL TO

SHARE IT

Notes

In order to core the apples just right, without compromising the base, we recommend using a melon baller rather than a traditional apple corer. The base will need to stay in tact so that the apple keeps its precious contents inside during baking.

O Fig Balsamic Vinegar

$11.99

Juicy, ripe. Mission figs. Oak aged.

Dark, lush, complex. Our own California balsamic brightened with a touch of ripe fig. Oak aged, thoughtfully crafted, made with love. A shout out to the Franciscan monks who brought these luscious Mission figs to Sonoma from the old world.

Drizzle over prosciutto and goat cheese crostini. Delicious on pork loin or lamb with fresh thyme. Whisk into O Roasted Garlic Olive Oil over dandelion greens or shaved zucchini with walnuts. Splash on vanilla ice cream.

Multiple SOFI award winner, International Fancy Food Show NYC, presented by the Specialty Food Association (the best of the best)!

California Prop 65 compliant.

Recipes

Ingredients

Aged California balsamic vinegar, fig juice.

Nutrition Facts

Baked Apples

Craving baked apple goodness without the added calories or heaviness of a pie crust or crisp? Here’s a sweet substitute to try. Light and luscious, these baked apples drizzled with our fig balsamic are both beautiful and delicious. A simple yet decadent dessert to delight your family and/or guests.

Ingredients

5 large baking apples, such as Honeycrisp, Granny Smith or Pink Lady
4 tbsp butter (½ stick), softened
½ cup brown sugar
¾ tsp cinnamon
¼ cup chopped pecans
O Fig Balsamic Vinegar
Crème fraîche to dollop

Instructions

Preheat the oven to 375° F.

Wash and core apples, leaving enough of the core at the base of the apple to contain the filling.

Combine the butter, brown sugar, cinnamon and chopped pecans in a small bowl. Roll small logs of the mixture and press into each apple to fill the core.

Fill a 2-quart baking dish with about ¾ cup water, or enough to cover the bottom.

Place the apples upright in the dish. Bake 40 – 60 minutes or until apples are soft and the filling is browned.

Remove the apples from the baking dish, dry bottoms if needed and place on serving dish.

Drizzle O Fig Balsamic Vinegar over baked apples.
Top with a dollop of chilled crème fraîche and serve.

Notes

In order to core the apples just right, without compromising the base, we recommend using a melon baller rather than a traditional apple corer. The base will need to stay in tact so that the apple keeps its precious contents inside during baking.

PIN RECIPE

MAIL TO