| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
September 1 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Dried figs; (about 6 ounces), |
|
|
; stemmed and cut |
|
|
; into 1/3-inch |
|
|
; pieces |
| 1 |
tb |
Freshly grated orange zest |
| 1/2 |
c |
Water |
| 2 |
|
Navel oranges; the peel cut away |
|
|
; with a serrated |
|
|
; knife and the |
|
|
; sections chopped |
|
|
; (about 1 cup) |
| 1 |
tb |
Honey |
| 2 |
ts |
Minced shallot |
| 1 |
ts |
Minced fresh rosemary leaves or 1/4; crumbled, or to |
|
|
; teaspoon dried, taste |
| 1/2 |
ts |
Fresh lemon juice; or to taste |
| 1/4 |
c |
Pine nuts; toasted lightly |
INSTRUCTIONS
In a small saucepan simmer the figs and the zest in the water, covered
partially, for 5 to 7 minutes, or until the figs are tender and most of the
water is evaporated. Transfer the fig mixture to a bowl and let it cool.
Stir in the orange, the honey, the shallot, the rosemary, and the lemon
juice, let the mixture stand for at least 30 minutes and up to 2 days, and
stir in the pine nuts. Serve the relish with duck, chicken, or pork.
Makes about 1 1/2 cups.
Gourmet September 1993
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