Fig, Onion, and Lemon Haroseth

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.

Yield: Makes 3 cups (serves 12 as a relish)

Ingredients

• 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

Preparation

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.

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.

Nutritional Information

Calories:

158 (43% from fat)

Protein:

2.5g

Fat:

7.6g (sat 1.1)

Carbohydrate:

23g

Fiber:

2.8g

Sodium:

53mg

Cholesterol:

0.0mg