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Mosto Cotto (Grape Syrup)





Yields
Makes 1/2 cup



Total Time
1 hr

This recipe goes with Figs in Mosto Cotto with Fresh Ricotta and was created by Angelo Garro, a cook and artisan blacksmith living in San Francisco. This syrup keeps at least 2 months chilled.

 

su-Figs in Mosto Cotto (Grape Syrup) with Fresh Ricotta




Photo: Thomas J. Story
 1 qt. unsweetened white grape juice
 2 tablespoons firmly packed dark brown sugar
 1/4 cup raisins
 1/4 cup prunes
 2 tablespoons cask-aged balsamic vinegar*
Step 1
1

Put grape juice in a wide pot with brown sugar, raisins, and prunes. Bring to a boil, then reduce heat to a simmer and cook until it's as thick as maple syrup, to about 1 cup, 1 1/4 to 1 1/2 hours. Add balsamic vinegar and simmer another 15 minutes.

Step 2
2

Cool, then strain, pushing on fruit with the back of a spoon (save fruit for another use, like spooning over ice cream, if you like).

Step 3
3

* Look for reasonably priced cask-aged balsamic vinegar, sometimes labeled "condimento." Avoid cheap balsamic vinegar, which has colorants and sugars.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories117
% Daily Value *
Total Fat 0.0g0%

Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 14mg1%
Total Carbohydrate 29g11%

Dietary Fiber 0.5g2%
Protein 0.3g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.