Print Options:

Fig, Onion, and Lemon Haroseth

Time: 50 minutes. For this savory-fruity relish, served with matzo, Amy Giaquinta uses her own lemons and dried figs rather than the more commonly used apples.

 1 1/2 cups chopped dried Mission figs
 1 1/4 cups red wine
 3 cups finely chopped onions
 1/4 cup olive oil
 3/4 teaspoon freshly ground black pepper
 1/4 cup honey
 1/4 teaspoon salt
  Juice and finely shredded zest of 1 1/2 Meyer lemons or 1 regular lemon
 1/2 cup toasted pine nuts
Step 1
1

In a small saucepan, bring figs and wine to a boil, cover, reduce heat, and simmer until tender, about 25 minutes. After cooking, figs should be barely covered with liquid; spoon out excess if necessary.

Step 2
2

Meanwhile, in a large frying pan over medium heat, cook onions in olive oil, stirring often, until very soft, 20 minutes.

Step 3
3

Stir fig mixture, pepper, honey, salt, lemon juice, and 1/2 of zest into onions. Let cool.

Step 4
4

Stir in pine nuts just before serving. Garnish with remaining zest.

Step 5
5

Make ahead: Prepare through step 3, adding all of zest; chill airtight up to 1 day.

Step 6
6

Note: Nutritional analysis is per 1/4-cup serving.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories158
% Daily Value *
Total Fat 7.6g10%

Saturated Fat 1.1g6%
Cholesterol 0.0mg0%
Sodium 53mg3%
Total Carbohydrate 23g9%

Dietary Fiber 2.8g10%
Protein 2.5g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.