Spiced Fall Fruit Jam with Hazelnuts and Red Wine

A Piedmontese specialty that's served with a cheese like Castelmagno, this robust compote, known as cogna in Italian, is also terrific with a pan-seared pork chop or on a turkey sandwich.

Plus: 15 Simple Condiments

  • Active:
  • Total Time:
  • Servings: 1 Quart

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Ingredients

  • 3 cups fresh red wine must or young fruity red wine, such as Beaujolais or Zinfandel
  • 1 pound fresh figs, stemmed and halved
  • 2 Bartlett pears—peeled, cored and coarsely chopped
  • 2 Granny Smith apples—peeled, cored and coarsely chopped
  • 1 quince—peeled, cored and coarsely chopped
  • 1/2 cup sugar, plus more to taste
  • Three 3-by-1/2-inch strips orange zest
  • 1 bay leaf, preferably fresh
  • One 2-inch cinnamon stick
  • 1/2 cup roasted hazelnuts, coarsely chopped

How to make this recipe

  1. In a large, nonreactive saucepan, combine the red wine must with the figs, pears, apples, quince, sugar, orange zest, bay leaf and cinnamon stick. Bring to a boil over moderately high heat, stirring to dissolve the sugar.

  2. Reduce the heat to moderate and simmer the <em>c&#244;gn&#224;</em>, stirring often, until very thick and reduced to 4 cups, about 1 hour and 10 minutes. If the <em>c&#244;gn&#224;</em> is not sweet enough, you can add up to another 1/2 cup of sugar. Discard the orange zest, bay leaves and cinnamon stick. Stir in the hazelnuts and simmer for 10 minutes longer. Let the <em>c&#244;gn&#224;</em> cool to room temperature before serving.

Contributed By Published October 2008





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