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Condiment: Peach Mustard

Source of Recipe

Fitzgerald's


List of Ingredients

2 ripe yellow peaches, Lady in Red, Begorra, or Faye Elberta for preference

1/4 cup ground mustard
1/4 cup brown sugar
1 T yellow mustard seed, ground coarse
1/2 tsp ground garlic (or 1 small fresh clove, crushed)
1/2 tsp. salt
1/4 tsp. ground ginger

1/2 cup white vinegar
1/4 cup apple juice
2 T honey




Recipe

Peel and cut the peaches into large dice. If you need to grind the whole mustard seed, clean out your coffee grinder and pulse the seed two or three times until some is cracked and some is still whole.

In a stainless steel or non-stick-coated pan, stir together all the ingredients. Bring to a boil, being careful not to scorch the sugar. Stir it down and simmer, covered, stirring occasionally, over low heat until the peaches are very soft, about 1 hour. If the mixture seems too runny, simmer without the cover for ten minutes or so to evaporate some of the liquid.

Pulse the mixture in a food processor until it is thick but not quite smooth. Let cool. Store in an airtight container in the refrigerator for up to three weeks.

Note: Don't store it in plastic -- use a glass jar or a ceramic bowl. The plastic will take on the scent of the mustard and become virtually unuseable for anything else.

Makes about 1 cup. Use as a base for a vinaigrette, as a sandwich spread, or as a marinade. Or just eat it out of a dish with a pretzel, or a spoon.

Note: You can follow standard canning practices to preseve this mustard and make it shelf-stable.