This is inspired by a bacon and onion jam recipe. The savory and salty flavors of the pancetta, garlic, white wine, and Worcestershire balance the sweetness of the fall fruits; with a hint of balsamic for depth of flavor and brightness, as well as herbaceous rosemary.
Ingredients
8ozdiced pancetta
4clovesgarlic, finely minced
2Tbsprosemary, finely chopped
6ozfigs, quartered
½heaping c red grapes, halved
2-3dates, roughly chopped
½heaping c white wine, a dry variety
2Tbspbalsamic vinegar
1 ½TbspWorcestershire sauce
3dates, roughly chopped
Salt to taste
Cheese Plate to Serve
Red chili scalloped crackers
4ozmini baguette, sliced
Creamy Toscana cheese wedges
4green figs, halved with salt and honey
3-4ozsalami
Sage to garnish
Instructions
In a medium skillet or saucepan over medium-low heat, add the pancetta. Cook slowly to allow the fat to render, 6-8 minutes, 10-12 for thicker pieces. When the pancetta is browned, remove all but 2 Tbsp of fat in the pan.
Add the minced garlic and rosemary and bring heat to medium. Cook until softened and fragrant, 3-4 minutes, then add the quartered figs, grapes, and dates.
Cook for 15 minutes, then add the white wine, balsamic vinegar, Worcestershire sauce, and a pinch of kosher salt. Bring liquids to a boil, then reduce heat to low and simmer. Reduce the figs for 30-40 minutes.
Once thickened, taste for salt and remove from heat. Serve warm, as a dip with crackers, and with cheese wedges, salami, baguette slices, and fresh, salted, honey drizzled figs.