Recipes, Recipes - Wine Bar

Fig Mostarda

5 lbs. dried figs, stemmed, and cut into 1/4 inch cubes
875 grams light brown sugar
875 grams granulated sugar
310 ml balsamic vinegar
1 cup Autograph Pinot Noir
70 grams freshly grated ginger (not on micro plane, chopped)
1.5 T toasted fennel seeds
1.5 T yellow mustard seeds
18 cardamom pods, seeds extracted
4 T chopped lemon zest
9 juice of nine lemons
salt and freshly ground pepper
1/2 tsp. pimento
Place figs, sugars, balsamic, and wine in heavy saucepan and simmer for a half hour – let cool. Puree half of the figs, add this back, and add rest of ingredients. Let simmer for another 1/2 hour.