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How to Poach Napa Valley Vanilla Fig Balsamic Fruit Stew

If you’re looking for a hot, scrumptious, fruit dessert, try my recipe for Poached Napa Valley Vanilla Fig Balsamic Fruit Stew!

How to Poach Napa Valley Vanilla Fig Balsamic Fruit Stew - cookingwithkimberly.comThis stew is chock full of delicious fruits, and kicked up with the addition of syrupy, sweet balsamic vinegar – you will love this hearty, cold-weather dessert, full of the warmth of the holidays.

Poached Napa Valley Vanilla Fig Fruit Stew:

Web Chef Review: Napa Valley Vanilla Fig Balsamic Vinegar - cookingwithkimberly.comIn this recipe, I used Napa Valley Vanilla Fig Balsamic Vinegar by Wine Country Kitchens. Its rich, thick consistency makes it pour like maple syrup, and has flavors of the Mediterranean, with sweet fig puree, combined with balsamic vinegar from Modena, Italy. It’s the perfect flavor enhancer, in this recipe.

Review Show: Napa Valley Vanilla Fig Balsamic Vinegar

Wine Country Kitchens offers a whole line of amazing fruit balsamic vinegars, including: Pomegranate White, Bordeaux Cherry, Tres Citrus, Strawberry, Blackberry Ginger and Barrel-Aged.

Type: Dessert Recipe

Yield: 2 servings
Prep Time: 12 min
Bake Time: 20 – 25 min

The ingredients & instructions are listed below the video for measurements & directions. Please enjoy this webisode of Wine Country Kitchens with Kimberly:

Cooking Show: How to Poach Napa Valley Vanilla Fig Balsamic Fruit Stew

Ingredients:

  • pears2 fresh Bartlett pears – peeled, seeded & halved
  • 2 tbsp raisins
  • 2 tbsp dried cranberries
  • 1 tbsp dried papaya
  • 6 dates – pitted & halved
  • 4 – 6 dried prunes – cut into quarters
  • 6 – 8 candied orange peel slivers – chopped
  • 2 candied ginger slices – chopped
  • 2 whole cloves
  • 2 – 5 tbsp sugar – per your taste; I added an additional 1 1/2 tbsp per ramekin, after the fruit stew baked for 20 min.
  • 1 tbsp Napa Valley Vanilla Fig Balsamic Vinegar – when I taste tested at the 20 min mark of baking the stew, I added an additional 1 tbsp more vinegar to each ramekin; this is as per your personal preference
  • water – enough to cover the fruit and up to 1 inch from the top of the ramekins
  • 2 tsp butter
  • dash sea salt

Dried Figs - CookingWithKimberly.comOptional:

Instructions:

  • Preheat oven to 350 degrees F.
  • Have on hand 2 oven-safe large ramekins.
  • Also have a baking sheet, on hand, to hold the ramekins.
  1. Thompson Seedless Select Raisins - shop.cookingwithkimberly.comInto each ramekin place: 1 halved pear, 1 tbsp dried cranberries, 1/2 tbsp dried papaya, 1 tbsp raisins, 3 halved dates, 2 – 3 quartered dried prunes, 3 – 4 chopped candied orange peel slivers, 1 chopped candied ginger slice & 1 whole clove.
  2. Add into each ramekin: 1 – 2 1/2 tbsp sugar (or to your taste),  1/2 tbsp of Napa Valley Vanilla Fig Balsamic Vinegar, and a dash of sea salt.
  3. At this point, my ramekins are about 1/2 full. Add enough water to cover the fruit and to come up to about 1 inch from the top of the ramekins.
  4. Add 1 tsp of butter to each ramekin.
  5. Cover each ramekin with its lid or with aluminum foil, if your ramekins don’t have lids.
  6. How to Oven-Bake Pear & Rhubarb with Verjus in Stoneware Ramekins - cookingwithkimberly.comPlace ramekins on a baking sheet and bake in a 360 degree F oven for about 20 – 25 min. Make sure the pears are poached through & tender.
  7. Check at the 20 min mark for pear tenderness. Stir and taste test for sweetness & spices.
    • Note: At this point, I find that the sweetness needed some tweaking, so I added 1 1/2 tbsp sugar, and 1 tbsp Napa Valley Vanilla Fig Balsamic Vinegar into each ramekin. Stir through again.
  8. Cover and allow to bake an additional 5 min.
  9. Remove super-hot ramekins from the oven and allow to stand, covered for at least 5 min, before serving.
    • milk - statesymbolsusa.orgTip: If you want to be extra decadent, you could stir in 1 or 2 tbsp of heavy cream; an option, but certainly not necessary.

This rich, sweet fruit stew is delightfully comforting, and a great change to dessert.

Wine Country Kitchens logo: winecountrykitchens.comThis show is brought to you by Wine Country Kitchens:

Check out more episodes of Wine Country Kitchens with Kimberly!

Playlist: Wine Country Kitchens with Kimberly

Follow my recipe for how to Poach Napa Valley Vanilla Fig Balsamic Fruit Stew and enjoy the holiday flavors to warm your tastebuds.

Playlist: Desserts & Sweets Recipes + Reviews

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Author: Kimberly Turner

Kimberly Turner is the web-chef behind CookingWithKimberly.com.

Food writer, food consultant and general lover of the delicious treats on our planet, Kimberly brings you hearty content, delicious offerings, fun antics, and some down-home cooked love with her mom making cameos.

Internet entrepreneur and marketer, International model, and Editor-in-Chief of a number of online publications.

Be a Champion in Your Kitchen & Eat Deliciously!

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