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
How to Make It
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.
Meanwhile, in a large frying pan over medium heat, cook onions in olive oil, stirring often, until very soft, 20 minutes.
Stir fig mixture, pepper, honey, salt, lemon juice, and 1/2 of zest into onions. Let cool.
Stir in pine nuts just before serving. Garnish with remaining zest.
Make ahead: Prepare through step 3, adding all of zest; chill airtight up to 1 day.
Note: Nutritional analysis is per 1/4-cup serving.