Fig, Onion, And Lemon Haroseth

• 1 1/2 cups chopped dried Mission figs
• 1 1/4 cups red wine
• 3 cups finely chopped onions
• 1/4 cup olive oil
• 3/4 teaspoon freshly ground black pepper
• 1/4 cup honey
• 1/4 teaspoon salt
• Juice and finely shredded zest of 1 1/2 Meyer lemons or 1 regular lemon
• 1/2 cup toasted pine nuts

1. In a small saucepan, bring figs and wine to a boil, cover, reduce heat, and simmer until tender, about 25 minutes. After cooking, figs should be barely covered with liquid; spoon out excess if necessary.
2. Meanwhile, in a large frying pan over medium heat, cook onions in olive oil, stirring often, until very soft, 20 minutes.
3. Stir fig mixture, pepper, honey, salt, lemon juice, and 1/2 of zest into onions. Let cool.
4. Stir in pine nuts just before serving. Garnish with remaining zest.
5. Make ahead: Prepare through step 3, adding all of zest; chill airtight up to 1 day.
6. Note: Nutritional analysis is per 1/4-cup serving.

figs, red wine, onions, olive oil, freshly ground black pepper, honey, salt, lemons, nuts

Taken from www.myrecipes.com/recipe/fig-onion-lemon-haroseth (may not work)