By Menno
Figs – either you love them or you hate them (or- tertium datur! - you love to hate them).
I happen to love them, fresh or dried. I used to take dried figs with me during a long run (and other fruits like apricots and raisins). Easier to put in a bag than a banana, tastier than many bars. But sometimes they are too sweet.
The compote I made tonight is not too sweet – especially not the chili variety. And no, you won’t take this on a run.
It’s easy: slice two red onions and cook them in a 2-3 tblsp. olive oil for five minutes untill they are soft. Add 15-20 small (spanish) dried figs, stemmed and cut as small as possible. Add 6 tblsp. vinegar (pref. Red wine vinegar) and 8 tblsp. Water. Cook for 15 minutes more. Those who love some bite can add a red chili, seeded and cut very fine. Cook untill it's a nice, sticky mess.
Serve on bread with cheese, like marmalade, or as I did on dandelion salad with goats’ cheese (Chévre) and some walnuts.
Figs – either you love them or you hate them (or- tertium datur! - you love to hate them).
I happen to love them, fresh or dried. I used to take dried figs with me during a long run (and other fruits like apricots and raisins). Easier to put in a bag than a banana, tastier than many bars. But sometimes they are too sweet.
The compote I made tonight is not too sweet – especially not the chili variety. And no, you won’t take this on a run.
It’s easy: slice two red onions and cook them in a 2-3 tblsp. olive oil for five minutes untill they are soft. Add 15-20 small (spanish) dried figs, stemmed and cut as small as possible. Add 6 tblsp. vinegar (pref. Red wine vinegar) and 8 tblsp. Water. Cook for 15 minutes more. Those who love some bite can add a red chili, seeded and cut very fine. Cook untill it's a nice, sticky mess.
Serve on bread with cheese, like marmalade, or as I did on dandelion salad with goats’ cheese (Chévre) and some walnuts.