Mustard Fig Sauce

After my out of body non-cooking fit yesterday I woke up and wondered who that was. Yes , I would rather play Mah Jongg than do almost anything else, but it does not often take over my personality and cause me to dislike other things I love.
To make up for that I cooked a bunch of things this afternoon so I had good leftover for the week ahead. I made a corn, shallot and cherry tomato hash that made Carter very happy. A baby eggplant and okra dish that I loved and I finished up the chicken thighs I forgot in the oven last night. Since they were already cooked through I warmed them up in the pan on top of the grill and once they were warm I took them out of the pan and charred them directly on the grill. I made a sauce out of some figs that my friend Christy gave me since her fig tree was raining figs. It was perfect on grilled chicken thighs.
1 c. Fresh figs, stemmed and halved

1/4 c. water

2 T. Balsamic vinegar

2T. Good mustard, I used a German one, but Dijon would work fine

1T. Green peppercorns

1T. Honey

1t. Lime juice

Pinch of cayenne pepper
Put the figs and the water in a sauce pan on medium heat and cook covered for ten minutes. Mash the figs up with a potato masher and add the vinegar and mustard and continue cooking for five more minutes. Add everything else and cook another five minutes.
Spoon sauce over cooked meat and serve. Can stay in the refrigerator for a couple of weeks. Also good on pork.