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)
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)
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)
When I'm not working (negotiating transactions for internet companies), or outside enjoying the gorgeous surroundings here in the San Francisco Bay Area, I'm likely to be cooking, shopping for food, planning my next culinary experiment, or researching, voraciously, whatever interests me. In my kitchen, no matter what I am doing -- and I actually don't mind cleaning up -- I am deeply grateful for having the means to create, share with others and eat great food. Life is very good. ;o)