Fig, Onion, And Lemon Haroseth

1. 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. 2

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

3. 3

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

4. 4

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

5. 5

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

6. 6

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

* Per serving · 4 servings · Values may vary.

No additional tips available.