Port-infused Fig and Apricot Chutney
You must log in to upload a photo.
(unrated) Log in to rate this recipe!
Credit: Duane Keller
The National Culinary Review, November 2008
Ingredients
2 cups port wine
8 oz.. light brown sugar, packed
4 shallots, chopped
1 lemon, zested
1 cinnamon stick
1 t. kosher salt
1/4 t. ground allspice
1/3 t. ground cloves
1 lb. firm fresh figs, rinsed, stems removed, halved (or dried figs)
8 oz. dried apricot halves
Instructions
Method: in large saucepan, combine port, sugar, shallots, lemon zest, cinnamon stick, salt, allspice and cloves. Bring to a boil. Reduce heat; simmer until mixture is thickened and reduced by 2/3, forming thick syrup. Remove cinnamon stick. Add figs and apricots; cook gently for approximately 30 minutes, or until figs are very soft and begin to fall apart.
Tags
Side, The National Culinary Review, Vegetarian
ACF reserves the right to remove inappropriate comments.
