Recipe: Roasted Fig Agrodolce
A caramelized, jammy condiment that adds sweet-sour flavor to everything
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.
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Recipe from the Tasting Table Test Kitchen
Roasted Fig Agrodolce
Roast figs and shallots in vinegar, thyme and honey for an easy sweet-and-sour condiment.
Prep Time
15
minutes
Cook Time
20
minutes
servings
2
cups
Total time: 35 minutes
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
- 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.
- 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.
- 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.
Nutrition
| Calories per Serving | 239 |
| Total Fat | 11.5 g |
| Saturated Fat | 1.3 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 36.0 g |
| Dietary Fiber | 4.2 g |
| Total Sugars | 28.6 g |
| Sodium | 123.4 mg |
| Protein | 2.7 g |
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
