Recipe courtesy of Brooke Williamson
Recipe courtesy of Brooke Williamson
Watch how to make this recipe.
Black Mission Figs with Pistachio Relish and Warm Chorizo Honey
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- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 568
- Total Fat
- 28 g
- Saturated Fat
- 6 g
- Carbohydrates
- 79 g
- Dietary Fiber
- 10 g
- Sugar
- 65 g
- Protein
- 11 g
- Cholesterol
- 21 mg
- Sodium
- 675 mg
My parents had a Black Mission fig tree in their yard and now I have one in mine. For most of the year, they’re purely ornamental. But for a few weeks in the summer, the branches are heavy with plump, blackish-purple fruit, and neither I nor the squirrels can pick them quickly enough. I walk through a graveyard of fallen figs to bring my haul inside and start the fun project of figuring out how to serve them to anyone and everyone who comes over. I like to take the lusciously sweet fruit in a slightly savory direction, so I drizzle them with honey spiked with porky, spicy chorizo then spoon on a zippy, herby pistachio situation to provide balance and texture.
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 568
- Total Fat
- 28 g
- Saturated Fat
- 6 g
- Carbohydrates
- 79 g
- Dietary Fiber
- 10 g
- Sugar
- 65 g
- Protein
- 11 g
- Cholesterol
- 21 mg
- Sodium
- 675 mg
Ingredients
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Directions
- Preheat the oven to 350 degrees F.
- Put the pistachios on a small baking sheet, shake them out into an even layer, and toast in the oven until light golden brown and fragrant, about 5 minutes. Let them cool slightly, then coarsely chop and set aside.
- Set a small pan over medium-low heat. Add a splash of olive oil, then the chorizo. Cook, breaking up the sausage into small pieces, until deep golden brown and crispy, about 6 minutes. Turn off the heat, add the honey, and stir to coat the chorizo. Keep warm off the heat.
- Stir together the shallot and vinegar in a small bowl and let them sit at room temperature for at least 5 minutes, so the shallot loses some of its sharpness. Stir in the pistachios and olive oil, then fold in the sage and parsley. Season with the flaky salt and pepper to taste.
- Arrange the figs cut-side up on a serving platter. Spoon on the chorizo honey, then the pistachio relish, and serve.
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