Mustard Fig Spread

The journey began in the dappled shade of my own backyard, with a bowl of sun-warmed Black Mission figs, their skins so dark they held a purple twilight within. Last summer’s bounty was too generous to eat fresh alone. I roasted them with a generous splash of ruby. Half became ice cream, a memory of August preserved in frost. The other half, frozen in a jar, waited. Its moment arrived when faced with a pristine block of foie gras. Needs just a couple of things, cassis liquor, whole grain mustard and vinegar. The result is this spread: a condiment that carries the soul of a summer orchard, tempered by wine and sharpened with spice. It also makes an incredible companion for a cheese platter. Spooned over roasted duck breast, its sweet-acidic complexity cuts through the fat, creating a perfect, profound bite. This is more than a spread; it's a preserved season, ready to elevate your table.