Photo from Gary Soup

We have one more week before spring officially begins.  In celebration of the last week of spring, I’m sharing one of my favorite winter recipes.  This chutney is a delicious accompaniment to smoked and roasted meats and poultry dishes and as an accompaniment to cheese.

Makes about 1 quart

1- 750ml bottle of dry white wine such as Sauvignon Blanc
3/4 cup sugar
3 whole star anise
2 bay leaves
1 tablespoon coriander seed, crushed
1 tablespoon black peppercorns, crushed
1 cup raisins (preferably golden, unbleached)
3/4 pound assorted dried fruits such as apricots, cherries, mangoes and/or figs coarsely chopped
3 tablespoons minced candied ginger
2 large tart-sweet fresh apples pears, peeled, cored and cut into 1 inch chunks
3 tablespoons fresh lime or lemon juice

Add wine, sugar and spices to a non-aluminum pan and simmer uncovered over moderate heat for 10 minutes.  Remove from heat and let it cool. Strain discarding spices. You should have about 2-1/2 cups strained liquid.  Return liquid to pan and add raisins, dried fruits and candied ginger and simmer covered for 5 minutes.  Add the fresh apples and simmer gently until they are just tender, about 3 minutes.  Remove from heat and cool.  Stir in lime juice.

Store covered in the refrigerator for several weeks.  Serve at room temperature for maximum flavor.

WATERMELON, GRILLED FIG, ONION AND FETA SALAD
Serves 6

This brings together 4 of the “basic flavors”: sweet, sour, salty and pepper.  As with all recipes, adjust these elements to your own taste.

1 medium sweet red or white onion, peeled, cut in 1/2″ thick slices
6 large ripe fresh figs, halved
Olive oil
Kosher or sea salt and freshly ground black pepper
3 cups young watercress or other peppery greens such as arugula, woody stems discarded
Raspberry vinaigrette (recipe follows)
6 cups chilled seeded watermelon, cut into 2 inch cubes or triangles (use both red and
yellow watermelon, if available)
6 ounces or so drained feta, preferably Bulgarian or California
Garnish: Mint springs

Brush the onions and figs with olive oil and season lightly with salt and pepper.  Grill over a medium heat until nicely marked and softened.  Set aside (can be done an hour or two ahead).

Arrange a bed of watercress and top with the watermelon.  Drizzle the vinaigrette over and arrange onions and figs attractively around.  Place feta on top and garnish with mint sprigs.

Raspberry Vinaigrette
1 tablespoon finely minced shallots or green onions
1/4 cup raspberry or other fruit vinegar
1/4 cup raspberry puree made from either fresh or IQF frozen berries, strained to
remove seeds
1/4 cup fresh orange juice
2 teaspoons honey (or to taste)
3 tablespoons olive oil
Salt and freshly ground pepper to taste

Whisk the shallots, vinegar, raspberry puree, orange juice, honey and oil together to make a smooth mixture.  Season to taste with salt and pepper.