Dried but Not Done: The Magic of Fig Mostarda

Ever hankered for figs, but didn’t have any fresh figs at hand. Or at your local shops.

In this episode, we’re talking about a tasty and simple way to turn dry figs into a tantalizing condiment. Never a bad thing.

Our fig facilitator is chef and recipe developer Signe Langford from Port Hope, Ontario.

If you want a charcuterie game changer, tune in for this simple, sweet, spicy recipe.

For recipe sneak peaks from the books Signe and I are writing about olives, lemons, and figs, click here.

Fig Leaf Mostarda Recipe

Mild Maple Fig Mostarda

Mostarda is a sharp and sweet preserve originating in Italy. It’s perfection with cheeses, charcuterie, or cooked meats. It can be made with a variety of fruits, but this version calls for dried figs.

Some mostarda are very spicy; this one is mild, because we use a typical North American Dijon-style grainy mustard.

Any sort of dried fig will do; or any combination of figs.

Ingredients

• 1 Tablespoon olive oil

• 1 large shallot or small red onion, finely chopped

• 9 oz (1 ½ - 2 cups) dried figs; destemmed, coarsely chopped

• 2/3 cup Madeira; Marsala or medium-sweet sherry will do in a pinch

• ½ cup apple cider or white wine vinegar

• ¼ cup maple syrup, dark is best for flavour; honey works too

• 2/3 cup water

• ½ teaspoon fine sea salt

• Pinch of pepper

• 1/3 cup grainy, Dijon-style mustard

Directions

• Into a saucepan over medium-low heat, add oil and shallot or onion; stir and cook for about 4 minutes or until translucent.

• Add figs and Madeira; simmer, stirring often until most of the liquid has evaporated and figs have softened.

• Transfer figs to a blender, add vinegar, maple, water, salt and pepper; blend until almost smooth.

• Return to saucepan, add mustard, stir to incorporate. Transfer to sterile jars; allow to cool covered. Store in fridge for several months.

For an extra piquant fig mostarda, follow the recipe above, but add 1 teaspoon dry English mustard powder or wasabi powder to the simmering figs and Madeira.

For an extra crunchy mostarda stir in 2 teaspoons of lightly toasted yellow mustard seeds at the very end.