Orange, Fig and Butternut Pumpkin Relish

180 g Dried figs; chopped
300 g Raw diced butternut pumpkin
1 c Water
2 Navel oranges and flesh; peeled and segmented , zest of
1 tb Beehive Co honey*
2 ts Minced shallots
1 tb Minced fresh rosemary leaves
1/2 ts Fresh lemon juice; or to taste
1/4 c Pine nuts; toasted lightly

In a saucepan simmer the figs, raw pumpkin and zest in the water, covered partially, for 15 minutes, or until the butternut and figs are tender and most of the water is evaporated.

Transfer the mixture to a bowl and let it cool. Stir in the orange, the honey, the shallot, the rosemary, and the lemon juice and let the mixture stand for at least 30 minutes and up to 2 days, and stir in the pine nuts. Serve the relish with duck, chicken, or pork.

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