- 1 cup dried figs (about 6 ounces), stemmed and cut into 1/3-inch pieces
- 1 tablespoon freshly grated orange zest
- 1/2 cup water
- 2 navel oranges, the peel cut away with a serrated knife and the sections chopped (about 1 cup)
- 1 tablespoon honey
- 2 teaspoons minced shallot
- 1 teaspoon minced fresh rosemary leaves or 1/4 teaspoon dried, crumbled, or to taste
- 1/2 teaspoon fresh lemon juice, or to taste
- 1/4 cup pine nuts, toasted lightly
- In a small saucepan simmer the figs and the zest in the water, covered partially, for 5 to 7 minutes, or until the figs are tender and most of the water is evaporated. Transfer the fig mixture to a bowl and let it cool. Stir in the orange, the honey, the shallot, the rosemary, and the lemon juice, let the mixture stand for at least 30 minutes and up to 2 days, and stir in the pine nuts. Serve the relish with duck, chicken, or pork.