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Fig, Onion, and Lemon Haroseth

Yield Makes 3 cups (serves 12 as a relish)
Time: 50 minutes. For this savory-fruity relish, served with matzo, Amy Giaquinta uses her own lemons and dried figs rather than the more commonly used apples.


  • 1 1/2 cups chopped dried Mission figs
  • 1 1/4 cups red wine
  • 3 cups finely chopped onions
  • 1/4 cup olive oil
  • 3/4 teaspoon freshly ground black pepper
  • 1/4 cup honey
  • 1/4 teaspoon salt
  • Juice and finely shredded zest of 1 1/2 Meyer lemons or 1 regular lemon
  • 1/2 cup toasted pine nuts

Nutrition Information

  • calories 158
  • caloriesfromfat 43 %
  • protein 2.5 g
  • fat 7.6 g
  • satfat 1.1 g
  • carbohydrate 23 g
  • fiber 2.8 g
  • sodium 53 mg
  • cholesterol 0.0 mg

How to Make It

  1. In a small saucepan, bring figs and wine to a boil, cover, reduce heat, and simmer until tender, about 25 minutes. After cooking, figs should be barely covered with liquid; spoon out excess if necessary.

  2. Meanwhile, in a large frying pan over medium heat, cook onions in olive oil, stirring often, until very soft, 20 minutes.

  3. Stir fig mixture, pepper, honey, salt, lemon juice, and 1/2 of zest into onions. Let cool.

  4. Stir in pine nuts just before serving. Garnish with remaining zest.

  5. Make ahead: Prepare through step 3, adding all of zest; chill airtight up to 1 day.

  6. Note: Nutritional analysis is per 1/4-cup serving.