Wednesday, October 24, 2012


15 C. Figs (stemmed and quartered)
12 Red chiles (Stemmed & Sliced)
1 C. Orange Juice
2 C. Apple Juice
1 C. Honey
1/2 C.Balsamic Vinegar

 I was lucky to get all these gorgeous huge figs from my Mom. My trees have figs but they are not ripe. The red chiles I grew in my garden.
 This all the ingredients in the pot when I first put it on the stove.
 This is what it looks like after 2 hrs of cooking on Medium/low heat. Its ready.
 I blended it with an immersion blender, and then let it cool.
I put it in 1 pint wide mouthed canning jars.
I originally was using a Fig and jalapeno compote recipe out of Relish Magazine, but after all my tweaks and extra ingredients it no longer resembled the original recipe.
I plan to serve this as a condiment with a Wild Boar Roast we will be doing at Christmas. I am also going to use a jar of it in the crock pot with hor d'ouvre meatballs for my Christmas Party. It can also be served over cream cheese with crackers.

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