|
From
the girl & the fig cookbook
1/4 cup olive oil
1 tablespoon minced shallots
2 cups dried figs, quartered
1 tablespoon mustard seeds
1/2 cup sugar
1 cup Fig Balsamic Vinegar
2 tablespoons whole-grain mustard
pinch of black pepper
1 cup chopped pitted mixed olives
In a medium saucepan, hear the olive oil and saute the shallots over medium heat until translucent, 1 to 2 minutes. Add the dried figs, mustard seeds, sugar, fig balsamic vinegar, mustard, and pepper. Reduce the heat and simmer until the figs are soft and the compote as thickened to the consistency of preserves, about 10 minutes. Mix in the olives and cool. The relish will keep for 14 days in the refrigerator. Makes 4 cups.
|
| 
