Fresh figs are now in season. This is a great way to take advantage of their flavor for time to come. This recipe was inspired by on in Bon Appetit by as usual, I add my own twist. I made a double batch with two different types of figs: Black Mission and Brown Turkey.
- 1 tablespoon unsalted butter
- 1 small shallot, thinly sliced
- ¼ cup sugar
- 2" hunk of jaggery (smoky Indian sugar available in most Indian markets)
- ½ cup dry red wine
- ½ cup fresh orange juice
- 1 cinnamon stick
- 1 whole star anise
- 1 teaspoon yellow mustard seeds
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground cloves
- 3" hunk of ginger peeled and grated.
- 1¼ pound (one package) firm, ripe figs, stemmed, halved
- Melt butter in a large heavy saucepan over medium heat. Add shallot; stir to coat. Cook until translucent, about 5 minutes. Add sugar and jaggery; stir until dissolved. Add red wine and next 7 ingredients. Increase heat to medium-high; simmer until syrupy, about 15 minutes. Add figs; stir to coat. Reduce heat to medium; simmer, stirring occasionally, until figs are soft but hold their shape, 10-15 minutes, depending on ripeness of figs. Transfer to a jar. Let cool. Cover and chill.