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CAMBOZOLA Black Label with a chutney of figs and balsamic vinegar

Ingredients (for 4 servings):

Ingredients for approx. 250 ml chutney:
500 g fresh figs
70 ml Crème de Cassis
(alternatively black currant syrup)
100 ml red wine
60 ml balsamic vinegar
80 g sugar
40 g hot mustard
250 g CAMBOZOLA Black Label
Salt
Pepper
Cayenne pepper
Rucola to garnish

Preparation

1. Cut CAMBOZOLA Black Label into bite-sized slices and keep cool. Peel and dice the figs. Put approx. 350 g of figs in a pot with crème de cassis, red wine, balsamic vinegar, sugar, and mustard. Season to taste with salt, pepper, and cayenne pepper.

2. Heat to just below the boiling point so that the mixture bubbles but does not boil. Lower the heat, and simmer for approx. 45 minutes without lid, stirring occasionally until a syrupy consistency is obtained. Season with salt, pepper, cayenne pepper, and possibly sugar. Add the remaining fig cubes and simmer for about 5 minutes. Allow to cool a little. Fan out CAMBOZOLA Black Label, cover with lukewarm chutney, and garnish with rucola.

Tip: for storage, place the chutney – still hot – in a jar with a screw cap, close immediately, and allow to cool upside down. The chutney will keep for a few weeks.