I am salty sweet person. I hope you all have guessed that by now; Zebra Popcorn, Pear and Gorgonzola Cheese Pizza, Turkey Bacon BLT with Mission Figs and Heirloom Tomato, Belgium Chocolate Pudding with Creme Fraiche and Pink Sea Salt, Candied Habanero Bacon, Short Rib Sliders with Mango Coleslaw, and Matzo Brittle. I can go on… ;)
Compotes and relishes that play with the spicy sweet, salty sweet, contrasts of epic proportions that is food creativity (!!!) are high on my list of favorite condiments.
This compote was a meld of ideas between my sister and I when thinking of the perfect topper to burger night on Monday. I made a slew of it to save and add it to additional items throughout the week. It is day 3… and the compote is gone. Whoops.
1 whole yellow onion
1 jalapeno, with seeds
3 dates or 6 mission figs
1 tbs honey
1 tbs thyme
1 tbs unsalted butter
1 cup water
salt and pepper to taste
The onions are the first thing that needs to cook down. Slice them into thin halves and place in a pan with 1 tbs butter.
Next, dice up the jalapeno into small cubes and add to the pan. Add the seeds; trust me you want the little bit of heat. There will be enough sweet to balance it out.
Dice up your dates or figs and set aside. When the onions have become soft and yellow and reduced half their size, add in the fruit. Mix thoroughly, then add the thyme. Add salt and pepper to taste.
Once you have stirred around all the components, add the tbs honey. Mix well.
You should cook the honey into everything for about a minute.
Pour 1 cup water into the pan and reduce to a simmer, stirring occasionally.
Once the mixture has reduced down and can stand on its own, it is done. Place the completed compote in a dish and put on everything! I used it for burgers that night, but it would also be amazing with a grilled cheese sandwich, or on this BLT recipe.