Balsamic-Caramelized Figs with Candied Lemon and Walnuts

When figs are in season, their rich, honeyed sweetness makes them one of the most luxurious fruits to enjoy—and preserve. This recipe for balsamic-caramelized figs with candied lemon and walnuts captures the essence of summer in a jar, combining the soft, jammy texture of ripe figs with the brightness of lemon, the crunch of toasted walnuts, and the deep, tangy richness of Giusti’s 1 Silver Medal Balsamic Vinegar.
Whether you're preparing a show-stopping addition to your next cheese board or want to bottle up a little sunshine for later, this fig compote delivers elegance, flavor, and versatility in every spoonful.

Ingredients

1 kg fresh whole figs
400 g caster sugar
Zest of 1 untreated lemon (peeled thinly, no pith)
2 tablespoons lemon juice
A handful of shelled walnuts
2 tablespoons Giusti 1 Silver Medal Balsamic Vinegar

Step 1: Prepare the Figs

Wash the figs gently and remove their stalks. Place them whole in a large, heavy-bottomed pot. Sprinkle with the caster sugar and add the lemon zest. Let the mixture macerate for a few hours, allowing the figs to release their natural juices and create a flavorful syrup.

Step 2: Make the Compote

Place the pot on low heat and bring the syrup to a gentle boil. Let it simmer uncovered, occasionally stirring to coat the figs as they soften and caramelize.When the syrup has thickened to a glossy consistency and the figs have become tender and rich, stir in the lemon juice, coarsely chopped walnuts, and Giusti balsamic vinegar. The result is a beautifully balanced compote—sweet, tangy, and slightly nutty.

Step 3: Store and Enjoy

While still hot, spoon the mixture into sterilized glass jars and seal immediately. Turn the jars upside down to create a vacuum. Once cooled, store in a cool, dark place and enjoy throughout the season—or save a jar for a special occasion.

How to Serve It

This summery fig compote is incredibly versatile. Try it:

With a selection of cheeses, especially aged or creamy varieties
As a gourmet condiment for roast pork, duck, or grilled meats
Spread on toasted sourdough, focaccia, or crostini
Drizzled over panna cotta, Greek yogurt, or vanilla gelato

This is more than just a preserve—it’s a celebration of summer’s most indulgent ingredients. With the richness of figs, the zing of lemon, the depth of aged balsamic, and the crunch of walnuts, each bite offers a beautifully layered experience.Keep a few jars on hand for effortless entertaining, elegant appetizers, or luxurious last-minute gifts. This recipe makes the most of the season’s bounty—and turns it into something unforgettable.

In this recipe: