Fig Mustard

I really shouldn't do this, instead I should go for a walk to give my old body some exercise before a very long flight. But I just have to share this because fig season is almost over and I love this mustard. Have you noticed that I am running a little behind when it comes to seasonal  cooking? Later on, I will try making this recipe using dried figs and add it here. ​

The figs in this photo are dried mission figs

It all began with a basket of Italian figs that my girlfriend Diane gave me. ​

This mustard would be great on a cheese plate or on a turkey sandwich. In France, figs and fig mustard is often served with foie gras, and in Germany it is served with a Weißwurst (veal sausage). This is not a sweet mustard, but it is full of flavor with the taste of the figs and a hint of vinegar. ​

I used Italian figs but mission figs or any other figs can be substituted. ​

Print Recipe

Ingredients:

1 pound ( 400 g)  fresh figs 
1 cup (200ml) ruby port wine 
1  3-inch cinamon stick
3 Tbs apple cider vinegar
3/4 cup (150g) whole grain dijon mustard
salt to taste ​

Directions:

Wash the figs, remove the stems,  and cut them into pieces removing some of the thick skin .
In a heavy pot bring  the figs, the port and the cinnamon stick to a boil. Continue to simmer the mixture at low heat for about 20 minutes or until the figs are soft and broken apart, stirring occasionally. Add the vinegar and season with salt bringing the mixture back to a low simmer. Add the mustard and mix with an immersion stick or in a blender until you have a consistent texture. The seeds of the mustard should remain whole. 
Put the fig mustard into 2 sterilized pint containers with a lid and keep them in the fridge. This makes about 2 cups of mustard. 

Guten Appetit
Recipe by Esslust (Chefkoch.De )
​translated by ©Sunnycovechef.com