Sunday, August 01, 2010
Once we got home, we had to have a couple each stuffed with blue cheese, wrapped in prosciutto and roasted just until the cheese was a little oozy. Sorry there's no picture, we gobbled them down too quickly.
IMPROMPTU FIG CHUTNEY
1-1/2 cups red wine vinegar
1 cup dry red wine (I used a good zinfandel, because that's what I had open)
1-1/2 cup dark brown sugar, packed
1 cup red onion, very finely minced
1 cup golden raisins
2 large lemons, juice and finely grated zest
1 tsp whole mustard seeds
2 tsp ground cardamom
1 tbsp ground ginger
1/2 tsp ground allspice
1/4 tsp ground cinnamon
1 tsp freshly ground black pepper
1 tsp kosher salt
2 lbs fresh figs, rinsed and quartered
In a dutch oven, or wide deep skillet, mix everything except the figs. Simmer until reduced by half, about 20 minutes. Add the figs. It'll look like there's not enough liquid, but the figs exude a lot of liquid, and soon they'll be covered. Simmer, uncovered, until most of the liquid is reduced to a thick syrup, about 45 minutes.
I put them in sterilized jars, sealed to keep, but you can keep this in the fridge for a good while, and I would think it would freeze nicely if you aren't going to use it within a few weeks.