Ancho-Fig Compote

• MAKE-AHEAD
• VEGETARIAN

Ingredients

1. 1 small ancho chile
2. 2 tablespoons extra-virgin olive oil
3. 1 medium onion, thinly sliced
4. 1 pound moist dried figs, cut into 3/4-inch pieces
5. 1 1/2 cups water
6. 1/2 cup cider vinegar
7. 1 tablespoon fresh thyme leaves

1. Soak the ancho in hot water until softened, about 10 minutes. Drain and pat dry; discard the stem and seeds. Slice the chile into thin strips.
2. Heat the oil in a medium saucepan. Add the ancho and onion, cover and cook over moderately low heat until the onion softens, about 4 minutes. Add the figs and cook for 5 minutes, then add the water, vinegar and thyme and simmer for 30 minutes, or until the figs are tender and the compote has thickened.