Fig, Lavender and Red Wine Syrup

In southern French cuisine, lavender is used with restraint to lend a gentle herbal-floral note—famously as a component of herbes de Provence. When properly balanced, it adds freshness and lift rather than perfume. This syrup is an ideal introduction. Dried figs simmer in red wine and sugar while a sachet of culinary lavender gently infuses the liquid. A splash of balsamic vinegar reins in the sweetness and highlights the wine’s acidity, ensuring the floral note remains subtle and elegant. The result is a glossy, sweet-savory syrup that pairs beautifully with braised meats and roasted poultry—and is equally compelling drizzled over vanilla ice cream, poached pears or almond cake.

1 ½ tablespoons food-grade dried lavender flowers

3 cups dry red wine

1 pound dried figs, halved

¼ cup sugar

½ teaspoon kosher salt

½ teaspoon ground black pepper

1 tablespoon balsamic vinegar

2 ¼ teaspoons cornstarch

Place dried lavender flowers in a small square of cheesecloth. Gather the edges and tie securely with kitchen twine to form a small pouch. 

In a medium saucepan, combine red wine, figs, sugar, salt, pepper and lavender pouch and bring to a gentle boil over medium-high heat. Cook, stirring occasionally, until figs have softened and wine reduces slightly, about 12 minutes. Carefully remove the lavender pouch, gently squeezing out any remaining liquid, then discard.

In a small bowl, whisk together balsamic vinegar and cornstarch until smooth. Whisk balsamic mixture into wine mixture until syrup thickens, about 1 to 2 minutes. Spoon over braised duck legs, roasted pork or serve warm over vanilla ice cream. 

Store any leftover syrup refrigerated in an airtight container for up to 2 to 4 weeks.