Peppery Fig Chutney

Name: Peppery Fig Chutney
Ingredients: 2 teaspoons whole black peppercorns; 1 pound dried figs, stems trimmed, cut into eighths; 2 cups roughly chopped shallots; 2 cups dry red wine; 1 cup red-wine vinegar; 6 sprigs fresh thyme; 1 teaspoon salt; 3/4 cup sugar; 2 pounds very ripe fresh figs, stems removed, cut into 1/2-inch chunks

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www.marthastewart.com

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Servings: 6

Author : Martha Stewart

Ingredients

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2 teaspoons whole black peppercorns1 pound dried figs, stems trimmed, cut into eighths2 cups roughly chopped shallots2 cups dry red wine1 cup red-wine vinegar6 sprigs fresh thyme1 teaspoon salt3/4 cup sugar2 pounds very ripe fresh figs, stems removed, cut into 1/2-inch chunks

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Instructions

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Step 1

Place peppercorns on a cutting board. Using the bottom of a small saucepan, crack peppercorns. Tie the thyme in a bundle with kitchen twine. Place peppercorns, dried figs, shallots, red wine, red-wine vinegar, thyme bundle, salt, and sugar in a medium saucepan. Set over medium-high heat, and bring to a boil.

Step 2

Reduce the heat to medium low, and simmer until figs are soft and the liquid has thickened, about 45 minutes.

Step 3

Remove and discard the thyme bundle. Stir in fresh figs. Cook, stirring frequently, until figs break down, 10 to 15 minutes. Remove the pan from heat.

Step 4

Transfer to a large bowl set over an ice bath to chill; store in an airtight container, refrigerated, up to 4 weeks.