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."
Roasted Fig AgrodolceRecipe 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.
Grilled Rib Eye and Prawns →
Please check your inbox to verify your email address.