Ancho-Fig Compote

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.

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.