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Fig and Onion Compote
Z7_2IKA1G82M0JIE0A7HGDEP21O70
Fig and Onion Compote
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Fig and Onion Compote
FROM CHEF DALE MACKAY
Ingredients
| ½ | cup port | |
| ½ | cup red wine | |
| 1 | cup dried mission figs, quartered | |
| 1 | small red onion, diced | |
| 1 | tablespoon brown sugar | |
| 1 | tablespoon CO-OP GOLD balsamic vinegar | |
| 1 | box Leslie Stowe's Raincoast Crisps® |
Directions
Soak the figs in red port and wine for a minimum of one hour.
In a medium-sized pot over medium heat, sweat the onions in a splash of olive oil. Add the figs, wine, sugar and vinegar. Reduce heat to medium-low and continue cooking until the wine is cooked down and the mixture has taken on a sticky, jam-like consistency.
Serve with Leslie Stowe's Raincoast Crisps®.
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