I used Italian figs but mission figs or any other figs can be substituted.
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
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.
Recipe by Esslust (Chefkoch.De )
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