Peach Mustard

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.

• Ready In: 1 hr 25 mins
• Yields: 1 cup

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  tablespoon yellow mustard seeds, ground coarse
• 1⁄2 teaspoon  ground garlic (or 1 small fresh clove, crushed)
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon ground ginger
• 1⁄2 cup white vinegar
• 1⁄4 cup  apple juice
• 2  tablespoons honey

Directions

1. Peel and cut the peaches into large dice.
2. 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.
3. In a stainless steel or non-stick-coated pan, stir together all the ingredients.
4. Bring to a boil, being careful not to scorch the sugar.
5. Stir it down and simmer, covered, stirring occasionally, over low heat until the peaches are very soft, about 1 hour.
6. If the mixture seems too runny, simmer without the cover for ten minutes or so to evaporate some of the liquid.
7. Pulse the mixture in a food processor until it is thick but not quite smooth.
8. Let cool.
9. Store in an airtight GLASS container in the refrigerator for up to three weeks.