1. Place the figs in a small saucepan. Peel the orange
with a vegetable peeler.
Add the strips of peel to the pan. Juice the orange and add juice to pan.
2. Add sugar, dry mustard, pepper, salt and 1/3
cup water. Bring to a simmer
and cook, stirring occasionally until thick and lightly caramelized, like a good
marmalade. Remove from heat to cool completely. Serve with a platter of cured
meats like prosciutto, bresaola and coppa.