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Author Notes: Similar to my apple mustard, this is just as easy to make. We like it on sandwiches, especially ones made with smoked cheese and charcuterie. It's also a fine addition to a cheese board. ;o)
Makes 1 cup
- 113 grams / 4 ounces / ¾ cup halved black mission figs
- 60 ml / ¼ cup brandy
- 44 grams / 1/3 cup dried sour cherries
- 2 teaspoons Dijon mustard, plus more to taste
- 2 heaping teaspoons whole grain mustard, plus more to taste
- White wine vinegar or lemon juice, to taste (if necessary)
- Salt and freshly ground black pepper
- Combine the figs and the brandy in a small heavy saucepan; bring to a boil, immediately reduce the heat and simmer for 2-3 minutes. (You can also do this in a Pyrex-like pitcher in the microwave.)
- Put the soaked figs and any brandy that’s not been absorbed, along with the dried cherries and apple, into a food processor. Buzz for about ten seconds, scrape down the bowl, and buzz for another 10 or 12 seconds, until you have a paste.
- Scrape it into a bowl. Add the mustards, a pinch of salt, and a tablespoon or so of water. Stir to blend. Let sit for at least 8 hours.
- Taste and add more mustard or salt to taste. If it's not sharp enough for you, add a few splashes of vinegar or lemon juice. If it seems too dry, add a touch more water.
- Keep refrigerated in a tightly covered container. I hope you try this and like it. Your devoted friend, AntoniaJames. ;o)
- This recipe was entered in the contest for Your Best Recipe with Dried Fruit