You are here: Seasoned Cooking » All Issues » August 2005 Issue » This Article » Page 2
 
August 2005 Issue
Peaches
by J. Sinclair
Table of Contents | Single-page view
Page

Related Sites

Cooking Solutions

Providing you with the best in food information, cooking advice, catering, recipes, cookbooks, Chef's tools & supplies and lots more... Tons of res...

Between Friends: Home Based Success

Juggle your responsibilities so that you can make more time for you. Between Friends can help with departments such as self improvement, household...

My foody blog

All cooking secrets available to you at hand. Purchasing food, good quality recipes, table setting, food timeline etc.

FoodFit.com

Healthy eating and cooking, great recipes and fitness advice - all at your fingertips. Use our interactive tools to measure your nutrition strength...

insanitysauce.com

This new e-commerce destination may just be the hottest site on Web today. insanitysauce.com offers a wide selection of fiery sauces, salsas, sprea...
 

Peach Mustard

You wouldn’t think a condiment like mustard would be listed as a favorite food among children, but my kids love it so much that my son begs me to make large batches and can them so he can take some jars with him to college in the fall! Now that’s a winning recipe!!!
  • 2 ripe yellow peaches
  • 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
Peel and cut the peaches into a 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 of 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 the mustard in an airtight container in the refrigerator for up to three weeks.

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!

  • Yields: 1 cup
  • Preparation Time: 90 minutes
 
Previous Page


Comments Disabled

 
Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.