by Sagegreen
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Expand1 cup fresh black mission figs, cut into sixteenths Ask a question about this ingredient
1/4 cup pinion pine nuts (or toasted chopped almonds) Ask a question about this ingredient
2 tablespoons chopped chestnuts, roasted and peeled, fresh or packaged Ask a question about this ingredient
1/4 cup diced pluots, 1/2 inch big pieces Ask a question about this ingredient
1 tablespoon yellow raisins Ask a question about this ingredient
1 tablespoon poppy seeds Ask a question about this ingredient
1 carrot, grated Ask a question about this ingredient
2 tablespoons chopped red onion Ask a question about this ingredient
1 tablespoon fresh ginger, grated Ask a question about this ingredient
grated zest of an orange Ask a question about this ingredient
dash fresh milled nutmeg Ask a question about this ingredient
acacia honey to bind Ask a question about this ingredient
splash of brandy or wine white, optional Ask a question about this ingredient
1 tablespoon fresh orange juice Ask a question about this ingredient
Assemble the ingredients up to the honey. Add the orange juice and optional brandy. Then add just enough honey to bind. Chill and serve.
Ask a question about this stepWhat a great recipe. Definitely going to try this one. Not sure if I can get chestnuts at this time of year. Do you use fresh ones and if so, do you roast them first? Not even sure I can get the processed kind . . . . perhaps you can suggest what to use instead. Thanks! ;o)
Thanks. I love roasting fresh chestnuts, including chinese chestnuts which we also have here. But I used what I just found at my mideastern grocery- roasted whole shelled and ready to eat chestnuts from Imperial Nuts, no preservatives, no artificial colors! And they are pretty good. You refrigerate after opening, so I was looking for places to use them up. You can vary the ingredients to your liking since this does not need to be exacting. I use as little honey as possible.
Joanne Chang is the pastry chef/owner of Flour Bakery+Cafe and chef/co-owner of Myers+Chang in Boston.
The photos I just uploaded show this also as a salad, using larger cuts of the fruits. Smaller cuts render this more of a relish. I have added some blueberries and pecans in some of these versions.