Roasted Fig Agrodolce

A caramelized, jammy condiment that adds sweet-sour flavor to everything
0 Ratings
Roasted Fig Agrodolce
Photo: Dave Katz/Tasting Table 

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.

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Roasted Fig Agrodolce

Recipe from the Tasting Table Test Kitchen

Yield: 2 cups

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes


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


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.

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