In recent months, I’ve started reading a lot more canning blogs. In particular, Punk Domestics seems to post a lot of recipes that look interesting. In this case, they directed me to Belle Jar Canning‘s Peach Mostarda recipe. Now, a mostarda isn’t something I’ve ever had before, but it looked interesting. Peach and mustard, cooked down thick? Sure, let’s give it a try.
And then I tasted it. And have eaten a little of it on brie and crackers, or bread, or chicken, nearly every day since. I made a second and a third batch, having to resort to frozen peaches from the store since they just went out of season. I took some along with a thing of brie and crackers to my bankers, and to the guys at Sur La Table. I’m taking it to a party tonight. Suffice it to say, you should try this right now.
First, combine water, sugar, apple cider vinegar (use good quality if possible), dijon mustard, mustard powder (if you have spicier than standard yellow, some of that might add a good kick. I’ve only had yellow on hand so far), brown mustard seeds (you may need to go to an Indian grocer or online spice retailer for some), and salt.
Bring to a boil, then add the peaches.