Serve warm over ice cream, grilled pork or with your favorite cheeses

½ Cup Cuisine Perel Black Fig Vinegar
18 ripe figs, about 1 basket
1 T. Vanilla Extract
3 tablespoons (1 1/2 ounces) unsalted butter
1 T. sugar

• Preheat the oven to 400º F.
• Wash and dry the figs. Slice off and discard the tops
  
• Melt the butter over medium heat in an oven-proof skillet large enough for all the figs to stand in one layer
  
• Stir in the sugar and vanilla until dissolved
  
• Stand the figs in the butter and add the vinegar
  
• Place the pan in the oven for 10-15 minutes Serve warm or at room temperature

½ Lb. Peaches
½ Lb. Apricots
½ Lb. Plums
2 T. Butter
2 T. Brown Sugar

• Core and slice stone fruit
  
• Heat butter in sauté pan over medium high heat
  
• Add fruit and sugar and cook until heated through
  
• Add vinegar and reduce by one-half
  
• Serve over grilled meats, ice cream or French toast