Roasted Fig Agrodolce

A caramelized, jammy condiment that adds sweet-sour flavor to everything

This sweet-and-sour compote made with fresh figs, honey and red wine vinegar is versatile, making it the perfect condiment to have handy in the fridge. Use it as a garnish for roast chicken, spoon it onto ricotta toast or use it as a chunky, textured sauce over a scoop of vanilla ice cream for an unexpected but delicious finish to a meal.

To learn more, read "The Notorious F.I.G."

Recipe from the Tasting Table Test Kitchen

Roasted Fig Agrodolce
5 from 1 ratings
Roast figs and shallots in vinegar, thyme and honey for an easy sweet-and-sour condiment.
Prep Time
15
minutes
Cook Time
20
minutes
Servings
2
cups
Total time: 35 minutes
Ingredients
  • ¼ cup water
  • ¼ cup, plus 2 tablespoons, red wine vinegar, divided
  • ¼ cup golden raisins
  • ¼ cup currants
  • 12 figs, quartered (2 cups whole figs)
  • 1 small shallot, thinly sliced (⅓ cup sliced shallot)
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1 teaspoon fennel seeds
  • 3 thyme sprigs
  • 1 large garlic clove, smashed
  • ¼ teaspoon kosher salt, plus more to taste
  • 3 tablespoons toasted pine nuts
  • 2 teaspoons chopped fresh thyme
Directions
  1. Preheat the oven to 400°. In a small saucepan over medium heat, bring the water and ¼ cup of vinegar to a low boil. Add the golden raisins and currants, and cook for 1 minute. Remove from the heat and set aside, letting the dried fruit soften and plump up.
  2. Meanwhile, in a medium bowl, combine the figs and shallot with the remaining 2 tablespoons of red wine vinegar, olive oil, honey, fennel seeds, thyme sprigs, garlic clove and salt.Transfer to a parchment paper-lined baking sheet and roast in the oven until the shallots are soft and the fig skins begin to bleed around the edges, 20 minutes.
  3. Pour into a large bowl and gently mash half of the mixture with a spoon to create a chunky jam-like consistency, leaving some quartered fig pieces in tact. Mix in the currant-raisin mixture, toasted pine nuts and fresh thyme. Taste and adjust the seasoning. Store in the fridge for up to 5 days.
Nutrition
Calories per Serving 239
Total Fat 11.5 g
Saturated Fat 1.3 g
Trans Fat 0.0 g
Cholesterol 0.0 mg
Total Carbohydrates 36.0 g
Dietary Fiber 4.2 g
Total Sugars 28.6 g
Sodium 123.4 mg
Protein 2.7 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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