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Categories:Viewed: 34 - Published at: 9 years ago
Ingredients
- 1/2 cup walnuts
- 1/4 teaspoon fennel seed
- 1/4 teaspoon coriander seed
- 1/4 cup sherry vinegar
- 1/4 cup water
- 1 teaspoon salt
- 1 tablespoon plus 2 teaspoons sugar
- 1 cup packed dried figs, cut into about 8 pieces each
- 2 clementines, peel cut away, sliced crosswise into 1/2-inch slices
- 1/2 lemon, peel cut away, sliced crosswise into 1/2-inch slices
- Honey
- 1/4 cup packed parsley, leaves only
Method
- Heat your broiler.
- Heat a medium-sized pot over medium low heat. Toast walnuts until just fragrant, stirring often. If you are easily distracted do not leave the pot! They will burn easily. Remove walnuts and let cool. Coarsely chop.
- Toast fennel and coriander until fragrant (same rule as above). Add vinegar, water, salt, and 1 tablespoon sugar and stir until dissolved. Add figs and simmer for a couple minutes, then let cool.
- Place clementines and lemon on a baking sheet and sprinkle remaining 2 teaspoons of sugar on top. Broil about 10 minutes until they start to char, rotating the pan halfway through. Keep an eye on these as well -- they can go from pleasantly charred to miserably charred very quickly. When done, cut slices into quarters.
- Your figs might have soaked up all the liquid, but if not, remove with a slotted spoon to a bowl. Toss gently with citrus, walnuts and parsley. Arrange on a platter and drizzle with honey.
- (To make ahead, you can toss figs and citrus together and fold toasted nuts and parsley in just before serving).
