If you prefer no chili, omit it but after it chills, taste and if it is one dimension, add a few grinds black pepper to round it out. We served the chili version with lamb loin in our October 2013 Dinner Show.
2 pints figs, washed, stemmed and quartered
- 1-2 teaspoons chili pepper flakes
- 1/2 cup water
- 2 tablespoons blue agave syrup
- dash of sea salt
Combine all ingredients in medium sauce pan; bring to simmer and cook for 15 minutes. Remove and chill for service. Holds well in the refrigerator.