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Fig Preserve for Cured Meats

 1 cup dried figs like Calimyrnas, quartered lengthwise
 1 orange
 1/2 cup sugar
 3 teaspoons dry mustard
 1/2 to 1 teaspoon coarsely ground black pepper
 1/2 teaspoon kosher salt.

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.
 


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