Flavored vinegars are simple to make and can be kept on hand for weeks. This bold infused vinegar is superb drizzled lightly on vegetables and grains, stirred into sauces, and whisked into vinaigrettes.
Rosemary Fig Balsamic Vinegar
Makes about 2 cups
1 (16-ounce) bottle balsamic vinegar
4 fresh figs, quartered
1 clove garlic, halved
4 (3-inch long) sprigs fresh rosemary
Place all ingredients in a large glass jar or container, cover, and set in a cool dark place for at least 1 week or up to 3 weeks.
Strain vinegar back into original bottle or cruet and store in the pantry.