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.

How to Make It

Step 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.

Step 2

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

Step 3

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

Step 4

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

Step 5

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

Step 6

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

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