Stir in chopped fresh figs for added flavor and texture.
This recipe goes with Peppery Pork Biscuits
Southern Living AUGUST 2013
Sauté onion in hot olive oil in a medium saucepan over medium heat 4 minutes. Add rosemary and dried crushed red pepper, and sauté 1 minute. Stir in fig preserves, lemon juice, and kosher salt. Cook, stirring often, 1 minute or until hot. Serve warm.
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