Ingredients
- 10 Medjool dates, pitted and chopped
- 7–8 dried figs (6 oz), chopped
- 6 oz (about 1 cup) dried apricots, pitted and chopped
- ½ cup hazelnuts, toasted
- ½ cup pistachios, toasted
- 3 Granny Smith apples, peeled, cored and chopped
- 1 small yellow onion, chopped
- ⅓ cup rice wine vinegar, preferably seasoned
- ⅓ cup sweet sparkling white wine, preferably Moscato d’Asti
- ⅓ cup sugar
- 3 Tbsp honey
- 3 Tbsp apricot preserves
- ¼ tsp Morton kosher salt
- ½ tsp ground cinnamon
- ¼ tsp ground cardamom pods
- ¼ tsp ground allspice
- grated zest from ½ orange
- grated zest from ½ lemon
- 1 ½ Tbsp lemon juice
- 1 ½ Tbsp orange juice
Instructions
- Roughly chop the dates, figs and apricots, removing any woody stems or ends. Add them to a food processor along with the hazelnuts and pistachios, and pulse to chop coarsely, taking care not to pulverize the mixture into a paste. It’s ok if some of the nuts remain whole. Set aside.
- Add the apples and onion to a large saucepan with the vinegar, wine and sugar. Bring to a simmer over medium heat, then turn the heat down to low and cover the pot. Cook until the onions are translucent but the apples still hold their shape, 6-8 minutes.
- Scoop everything from the food processor into the saucepan with the onions and apples; add the honey, apricot preserves salt, spices and zests. Cook over medium-low heat, stirring occasionally, until all the dried fruit has softened and absorbed the juices from the pan and the liquid has reduced to a point where it’s no longer bubbling. When you give it a taste, the flavor should be warm with fruit, alive with spice, with just a savory note in the background. The apples should still have some body to them.
- Remove from the heat, and cool to room temperature before stirring in the orange and lemon juice.
Notes
Leftovers keep well in the fridge for several days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side dish
- Method: One-pot
- Cuisine: Holiday