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Categories:Viewed: 36 - Published at: 3 years ago
Ingredients
- 1/4 cup olive oil
- 1 T minced shallots
- 2 cups dried figs, quartered
- 1 T mustard seeds
- 1/2 cup sugar
- 1 cup Fig Balsamic Vinegar
- 2 T whole grain mustard
- black pepper
- 1 cup chopped mixed olives
Method
- In a medium saucepan, heat the olive oil and saute the shallots over medium heat until translucent, 1-2 minutes. Add the dried figs, mustard seeds, sugar, fig balsamic vinegar, mustard and pepper. Reduce the heat and simmer until the figs are soft and the compote has thickened to the consistency of preserves, about 10 minutes. Mix in the olives and cool. The relish will keep for 2 weeks in 'fridge.
