Served alongside medium-aged, strong-flavored cheeses, this sweet and tangy condiment from Avant is a delicious taste treat.
Makes one quart
1 oz. grape seed oil
6 c. chopped sweet onion (preferably Vidalia)
1/2 c. brown sugar
8 c. fresh California figs, stemmed and quartered
1/4 c. dried California mission figs, chopped
1/4 c. dried California golden figs, chopped
1 c. chopped candied ginger
1 c. French red wine vinegar
1/2 c. Moscato vinegar
2 T. yellow mustard seeds
4 T. hot Dijon mustard (preferably Maille)
Sea salt and pepper (optional)
Heat oil in a heavy-bottomed saucepan set over medium-high heat. Add onions and sauté until translucent. Reduce heat and add brown sugar. Cook, stirring frequently, until onions are caramel colored. Add figs and ginger and cook until mixture thickens.
Stir together vinegars and mustard seeds in a medium bowl; whisk in Dijon until well blended. Stir into cooked fig mixture and simmer over low heat until it forms a jam-like consistency. If using salt and pepper, season to taste.
Rancho Bernardo Inn
17550 Bernardo Oaks Drive
San Diego, CA 92128