Figgy Mostardo
Season: Autumn to winter. The Italians use fiery-hot mustard oil to add a bit of passion to their classic fruit preserve mostardo di cremona. However, mustard oil is pretty well impossible to purchase in this country, so I have used mustard seeds and powder to pep up the dried figs in my own interpretation of the dish. Serve it with hot or cold meat, with oily fish dishes, or with cheese in sandwiches.
Recipe information
Yield
makes three 8-ounce jars
Ingredients
Preparation
Step 1
Cut each fig into 4 or 6 pieces–it’s easiest to do this using scissors. Place the figs in a bowl and add the grapefruit zest and mustard seeds. Measure the grapefruit juice and add water if needed to reach 2 cups plus 2 tablespoons of liquid. Pour over the figs. Cover and let stand overnight.
Step 2
Put the figs and juice into a heavy saucepan. Heat gently until simmering, then add the sugar or honey. Stir until dissolved.
Step 3
Meanwhile, blend the mustard powder with the vinegar, add to the simmering figs, and stir well. Simmer, uncovered, for 20 minutes, stirring occasionally, to reduce and thicken.
Step 4
Remove the pan from the heat. Spoon the mostardo into warm, sterilized jars and seal with vinegar-proof lids (see pp. 21–22). Store for 1 month before opening. Use within 1 year.
VARIATION
Step 5
Dried apricots, apples, or pears, or a good mix of them all, can be used in place of figs. For a stronger, hotter mostardo, use black mustard seeds instead of the milder yellow seeds. Orange, lemon, or lime juice can replace the grapefruit juice. So you see, you can really make this recipe your very own.
