Spiced fig and pear relish

25 September 2013


2 tablespoon butter

2 red onions, finely sliced

1 ½ cup (300g) soft brown sugar

1 teaspoon mixed spice

1 teaspoon ground ginger

1 teaspoon ground cinnamon

½ teaspoon nutmeg, grated

4 fl oz (100ml) balsamic vinegar

1 cup (250ml) white wine vinegar

8 ripe figs, cut into eighths

8 cups (400g) ripe pears, peeled and roughly chopped

Sea salt and black pepper



1. In a heavy-bottomed pan, fry the onion in the butter over a low heat until soft. Mix in the sugar, spices, and both vinegars then bring to a simmer. Cook gently for 30-40 minutes, until thick and syrupy, stirring frequently.


2. Add the figs and pears and cook for a further 20 minutes. Once the fruit is soft, remove from the heat. Season to taste.


3. Pour into a warm sterilized jar and allow to cool for 15 minutes before carefully sealing.


4. Leave for at least a month to mature before serving (label jar with the date).


Keeps for 3-6 months if properly sterilized.