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CHORIZO WITH SWEET AND SOUR FIGS
Serves 4-6
1 Tbsp olive oil
2 pounds smoked Spanish chorizo, cut on the diagonal into slices
about 1/4 inch thick
3 cloves garlic, minced
2 cups dried white Turkish figs, stemmed and quartered
1 1/4 cups sherry vinegar
2/3 cup balsamic vinegar
1 cup packed dark brown sugar
1 1/2 cups water
1 1/2 teaspoons ground cinnamon
3 cloves
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1. In a large sauté pan, heat the olive oil over medium high heat
for about 1 minute. Working in batches, sear the chorizo and garlic
for 2-3 minutes, turning the sausage once during cooking. Set
sausage aside.
2. Put the figs in a medium saucepan with the vinegars, brown
sugar, water, cinnamon cloves. Bring to a simmer over medium heat
and cook for about 10 minutes, adjusting the heat up or down to
maintain the simmer.
3. Divide the chorizo among 6 bowls. Pour the figs and the pan
sauce over the chorizo and serve piping hot.
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