Fig, Onion, and Lemon Haroseth |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Time: 50 minutes. For this savory-fruity relish, served with matzo, Amy Giaquinta uses her own lemons and dried figs rather than the more commonly used apples. Ingredients:
1 1/2 cups chopped dried mission figs |
1 1/4 cups red wine |
3 cups finely chopped onions |
1/4 cup olive oil |
3/4 teaspoon freshly ground black pepper |
1/4 cup honey |
1/4 teaspoon salt |
juice and finely shredded zest of 1 1/2 meyer lemons or 1 regular lemon |
1/2 cup toasted pine nuts |
Directions:
1. In a small saucepan, bring figs and wine to a boil, cover, reduce heat, and simmer until tender, about 25 minutes. After cooking, figs should be barely covered with liquid; spoon out excess if necessary.
2. Meanwhile, in a large frying pan over medium heat, cook onions in olive oil, stirring often, until very soft, 20 minutes.
3. Stir fig mixture, pepper, honey, salt, lemon juice, and 1/2 of zest into onions. Let cool.
4. Stir in pine nuts just before serving. Garnish with remaining zest.
5. Make ahead: Prepare through step 3, adding all of zest; chill airtight up to 1 day.
6. Note: Nutritional analysis is per 1/4-cup serving.
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