RECIPE SERVES 4
250 g DORBLU GRAND NOIR
For 250 ml chutney:
500 g fresh figs
70 ml crème de cassis (alternatively blackcurrant syrup)
100 ml red wine
60 ml balsamic vinegar
80 g sugar
40 g hot mustard
salt, pepper, cayenne pepper
fresh fig pieces for garnish
Dice the DORBLU GRAND NOIR and leave it in a cool place. Peel and dice the figs. Put approx. 350 g figs into a saucepan along with the crème de cassis, red wine, balsamic vinegar, sugar, mustard, salt, pepper and cayenne pepper, if helpful.
Bring the mixture up to just below boiling point, so that it is bubbling but not boiling. Turn down the heat and leave to simmer uncovered for approx. 45 minutes, stirring occasionally, until it reaches a syrupy consistency.
Season with salt, pepper, cayenne pepper and, if helpful, some sugar. Add the rest of the diced figs and simmer for approx. 5 minutes. Allow to cool slightly.
Serve the chutney onto tasting spoons or into small bowls, place the diced DORBLU GRAND NOIR on the top and garnish with fig pieces.
To store, pour the warm chutney into a screw-top jar, seal immediately and leave to cool upside down. The chutney will keep for several weeks.