Ingredients

• 400 g white vinegar
• 400 g dry white wine
• 8 figs
• 8 slices of Speck Alto Adige Igp
• cinnamon stick
• juniper
• cloves
• laurel
• thyme
• black peppercorns
• coarse salt
• sugar cane

To prepare sweet and sour figs, wrapped in speck, boil the vinegar with the wine for 5 minutes, 400 g of water, a piece of cinnamon, 12 juniper berries, 3 cloves, 1 teaspoon of black peppercorns, 2 bay leaves, a sprig of thyme, 1 tablespoon of brown sugar and 1 of coarse salt.
Add figs, after having pricked them on the bottom with a spit stick. Cook them in the liquid for 3-4 minutes, then drain them in a bowl.
Do reduce about half the liquid (cooking it for about 15 minutes); then pour it over the figs and let them rest until they are cold.
Strain finally from the marinade, wrap them one by one in the slices of speck and serve with seasonal salad.

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