Burnt Orange and Fig Charoset


Courtesy of Marina Chotzinoff


Burnt Orange and Fig Charoset


For 3 Serving(s)


  • 1/2 cups Walnuts (or substitute Texan Pecans)
  • 1/4 teaspoons Fennel Seed
  • 1/4 teaspoons Coriander Seed
  • 1/4 cups Sherry Vinegar
  • 1/4 cups Water
  • 1 teaspoons Salt
  • 1 tablespoons Sugar
  • 2 teaspoons Sugar (in addition to sugar above)
  • 1 cups Packed Dried Figs (chopped into about 8 pieces each)
  • 2 Clementines (sliced into 1/4 inch slices)
  • 1/2 Lemon, peeled, sliced crosswise into 1/2 inch slices
  • 1/4 cups Packed Parsley Leaves
  • Honey

Burnt Orange and Fig Charoset Directions

  1. Heat the broiler.
  2. In a medium-sized pot over medium-low heat, toast the walnuts until just fragrant, stirring often.
  3. Remove the walnuts and let cool, then coarsely chop.
  4. In the same pot, toast the fennel and coriander seeds until fragrant.
  5. Add the vinegar, water, salt and 1 tablespoon of the sugar and stir until dissolved.
  6. Add the figs and simmer for a couple of minutes, then let cool.
  7. Place the clementines and lemon on a baking sheet and sprinkle with the remaining 2 teaspoons of sugar.
  8. Broil about 10 minutes—rotating the pan halfway through—until the slices start to char.
  9. Keep an eye on the slices—they can go from pleasantly charred to miserably charred very quickly.
  10. When done, cut the slices into quarters.
  11. The figs might have soaked up all of the liquid, but if not, remove with a slotted spoon to a bowl.
  12. Toss gently with the citrus, walnuts and parsley, then arrange on a platter and drizzle with the honey. (To make ahead, toss the figs and citrus together and fold in the toasted nuts and parsley just before serving.)

Be the first to post a review

You must be logged in to review


Recipe Search