Ancho-Fig Compote

Directions

1. 1
   Soak the ancho in hot water until softened, about 10 minutes.
2. 2
   Drain and pat dry; discard the stem and seeds.
3. 3
   Slice the chile into thin strips.
4. 4
   Heat the oil in a medium saucepan.
5. 5
   Add the ancho and onion, cover and cook over moderately low heat until the onion softens, about 4 minutes.
6. 6
   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.