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GRAND NOIR with fig chutney

Recipe serves 4:

250 g GRAND NOIR
To make 250 ml chutney:
500 g fresh figs
70 ml crème de cassis
(or blackcurrant syrup)
100 ml red wine
60 ml balsamic vinegar
80 g sugar

Preparation:

Dice the GRAND NOIR and leave to stand 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 desired. 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 desired, 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 GRAND NOIR on top and garnish with fig pieces.

Tip:

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. 40 g hot mustard Salt, pepper, cayenne pepper Fresh fig pieces to garnish.


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