Author Notes
This recipe was inspired by chef Peter Pastan’s recipe in Food and Wine Magazine, October 2008. Côgnà (pronounced C??-gna) is a Piedmontese conserve traditionally made with red wine must and fall fruits and nuts, typically hazelnuts and/or walnuts. This bold compote has a sweetness somewhere between a jam and a chutney. It’s right at home on a cheese plate, and a perfect partner for braised and roasted meats. —Bob Vivant
Ingredients
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1
750ml bottle young, fruity red wine (Beaujolais or Zinfandel)
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1 pound
fresh figs
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6
pears
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juice of one lemon
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1 cup
granulated sugar
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2 tablespoons
orange rind, diced
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1
bay leaf
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1
cinnamon stick
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5
whole cloves
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1/2 cup
hazelnuts, toasted, skinned, and roughly chopped
Directions
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Combine all the ingredients except for the hazelnuts in a large bowl. Refrigerate and let macerate for an hour.
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Pour the contents of the bowl into a large, non-reactive pan and bring to a simmer, stirring occasionally until very thick and reduced, about 1 hour and 10 minutes.
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Discard the bay leaf and cinnamon stick. Stir in the hazelnuts and simmer for 5 minutes longer.
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Process the conserve immediately using your method of choice. If you’re a canning novice, The National Center for Home Food Preservation is a great resource. Or skip the canning step and refrigerate your Côgnà for up to three months.
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