Fresh Rosemary

Spicy Fig Chutney
from the kitchen of Sharmagne Leland-St.John

1-2 tablespoons olive oil
1 small white onion
l handful of fresh rosemary leaves, chopped
10 large ripe figs
⅓ cup of balsamic vinegar
2 tablespoons spiced honey

In a medium frying pan, heat the olive oil over a
medium heat, then add the onion and rosemary
leaves. Cook until the onions are translucent.
Don't let them crisp.

While they are cooking, cut the figs in half and scoop
out the pink flesh. Compost the skins.

To the frying psn, add the balsamic vinegar, honey and
figs and let simmer and reduce. Stir regularly for about
15 minutes or until sticky and thick.

Serve with lamb burgers.


Editor's Note:
Hot Honey made from wildflowers, habanero peppers
and Scotch bonnet pepper can be purchased at Costco
or made at home.



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