Summary

Ingredients

• 200 g fi (s), dried
• 90 g preservin suar 2: 1
• 75 ml balsamic vinegar, white
• 100 g mustard powder, yellow
• 50 g mustard powder, brown
• 150 g suar, brown
• 1 pinch (s) smoked salt
• 1 teaspoon honey
• 1 dash red wine, dry

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Instructions

1. Chop the figs and put them in a saucepan with enough water to cover the figs. Let it boil for about 5 minutes. Mix everything small and fill up with a little water if necessary. Bring to the boil with the preserving sugar.
2. In the meantime, let the mustard flour swell with 1/3 of the sugar, honey and salt with a little water for about 50-100 ml.
3. Then stir in the balsamic vinegar, red wine and the remaining sugar into the fig puree and reduce for approx. 5 - 10 minutes. Take the pot off the stove and let it cool down.
4. Put the swollen mustard flour in the pot and mix everything well, it should be a tough mixture, add a little more water if necessary.
5. Fill into glasses and wait a week.