I served this with grilled pork chops and roasted parsnips as I thought it would prove a good counterpoint to both. I was right but I think that this may turn into a little powerhouse of a sauce with a lot more to offer than just a quick compound mustard to dollop on grilled meat. Next time I think I will spread it all over a duck before roasting it for an added flavor punch.
I used cherries because I had frozen some over the summer and wanted them out of the freezer but I think that roasted figs, plums or peached (depending on the season) would taste great as well.
Makes about 1/2 cup of flavored mustard.
1/2 cup pitted ripe cherries
2 Tbsps red miso
2 tsps maple syrup
1/2 cup grain mustard
Place the fruit, maple syrup and miso in a blender and blend until smooth.
Mix into the mustard and enjoy as is or, if serving with grilled meat, heat through with the meat pan juices before serving.
