Fig Marmalade
6 ounces dry figs
5 teaspoons minced shallots
4 ounces pinenuts
1/2 cup currants
2 oranges
2 lemons
2 ounces port
2 teaspoons black peppercorns
2 teaspoons Guldens mustard
1 1/2 cup honey
Preparation:
Stem and chop figs into a large dice. Lightly toast and rough chop pine nuts. Zest oranges then mince the zest. Juice oranges to yield 1/2 cup of juice. Zest 1 lemon, then mince the zest. Juice lemons to yield 5 teaspoons of juice. Place currants, figs, shallots, orange juice, lemon juice, orange and lemon zests and port in a sauce pot. Crush black peppercorns, add to the mixture and simmer for 10 minutes. Stir in mustard, pine nuts and honey.
