Ingredients
2 cups dried Turkish figs, stemmed
1/4 cup sugar
Zest and juice from 1 navel orange
2 cinnamon sticks
2 tablespoons red-wine vinegar
Salt and pepper
Preparation
In a medium pot, bring figs, sugar, orange zest and juice, cinnamon, and 1 1/2 cups water to a boil. Reduce to a rapid simmer and cook, partially covered, until figs are tender and liquid is reduced, 20 minutes. Uncover and cook until liquid is syrupy, 5 minutes. Stir in vinegar; season with salt and pepper. Serve warm or at room temperature.
