Recipe: Roasted Fig Agrodolce
Prep Time:
15 minutes
Cook Time:
20 minutes
Servings:
2 cups
Ingredients
  • 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
Directions
  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.