Share |

Port-Infused Fig and Apricot Chutney

Executive Chef Duane Keller, Moon Bay Restaurant, Gaylord National Resort and Convention Center, National Harbor, Maryland
Port wine 2 cups
Light brown sugar, packed 8 oz
Shallots, chopped 4
Lemon, zested 1
Cinnamon stick 1
Kosher salt 1 tsp
Ground allspice 1/4 tsp
Ground cloves 1/4 tsp
Firm fresh figs, rinsed, stems removed, halved 1lb
Dried apricot halves Herbs 8oz for garnish

1. In large saucepan, combine Port, sugar, shallots, lemon zest, cinnamon stick, salt, allspice, and cloves. Bring to a boil, reduce heat, and simmer until mixture is thickened and reduced by two-thirds, forming thick syrup.
2. Remove cinnamon stick. Add figs and apricots and cook gently for approximately 30 minutes or until figs are very soft and begin to fall apart.

3. To serve, place a spoonful of chutney on each lamb rib chop and top with three julienned dried apricots. Arrange on a platter or single serving plate. Garnish with dried apricots, figs, and fresh herbs if desired.

No votes yet