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.
4clovesgarlic, finely minced
2Tbsprosemary, finely chopped
½heaping c red grapes, halved
2-3dates, roughly chopped
½heaping c white wine, a dry variety
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
Sage to garnish
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.