Côgnà (Italian Fall Fruit Conserve)

• 1 750ml bottle young, fruity red wine (Beaujolais or Zinfandel)
• 1 pound fresh figs
• 6 pears
• juice of one lemon
• 1 cup granulated sugar
• 2 tablespoons orange rind, diced
• 1 bay leaf
• 1 cinnamon stick
• 5 whole cloves
• 1/2 cup hazelnuts, toasted, skinned, and roughly chopped

1. Combine all the ingredients except for the hazelnuts in a large bowl. Refrigerate and let macerate for an hour.
2. Pour the contents of the bowl into a large, non-reactive pan and bring to a simmer, stirring occasionally until very thick and reduced, about 1 hour and 10 minutes.
3. Discard the bay leaf and cinnamon stick. Stir in the hazelnuts and simmer for 5 minutes longer.
4. Process the conserve immediately using your method of choice. If you're a canning novice, The National Center for Home Food Preservation is a great resource. Or skip the canning step and refrigerate your Cogna for up to three months.

red wine, fresh figs, lemon, sugar, orange rind, bay leaf, cinnamon, cloves, hazelnuts

Taken from food52.com/recipes/19049-cogna-italian-fall-fruit-conserve (may not work)