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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: If making up to 1 day ahead, cover and chill. Ingredients:
1/2 pound ripe black figs |
2 tablespoons sugar |
3/4 cup drained pitted calamata olives, coarsely chopped |
6 canned anchovy fillets, drained |
2 teaspoons drained capers |
1 teaspoon dried tarragon |
2 tablespoons extra-virgin olive oil |
Directions:
1. Rinse the figs, trim off and discard stems, and coarsely chop fruit. In a 1- to 2-quart pan over medium-high heat, combine figs, sugar, and 1 tablespoon water. Stir occasionally until mixture is boiling gently and figs turn shiny and darker, 3 to 5 minutes.
2. In a food processor or a blender, whirl fig mixture, olives, anchovies, capers, tarragon, and olive oil until coarsely puréed, scraping container sides as necessary. Scrape mixture into a small bowl.
3. Nutritional analysis per tablespoon.
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