Dried figs simmer in apple juice with thyme and a splash of apple cider vinegar until soft, then an immersion blender coaxes them into a chunky, sweet-savory preserve built to pair with portobello mousse.
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Combine figs, thyme, apple juice, salt, pepper, and apple cider vinegar in 2-quart saucepan.
Bring mixture to and cook for 20 minutes with lid slightly ajar.
Use immersion blender to roughly puree mixture slightly (mixture can be chunky).
Chill preserves before serving.
Serve fig-thyme preserves with Portobello mousse and sliced baguette (see previous recipe).
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