We are making a braised short rib stuffed ravioli (green and white striped), topped with a taleggio-cream sauce (some nutmeg). We're thinking about topping with a small drizzle (few drops) of a fig glaze.
We're having trouble coming up with the fig glaze recipe - looking for something that is smooth and semi-runny so it can be dropped, balance of sweet and a bit of acid, big fig taste.
We did one test, got the ravioli down, but the fig glaze recipe we used was too thick, too vinegar. The flavor combo we could see the potential of, minus the heavy balsamic.
Given we can't get fresh figs (where we are), we're looking at dried or preserves. Thoughts?
This is for a competition: thought is to serve one ravioli (2" x 2"), a dollop of taleggio-cream sauce, and a few drops of the fig glaze.
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