A refreshing summertime condiment, this fresh peach mostarda is a great accompaniment for grilled and smoked meats including sausages, duck, fish and chicken. Once ground, mustard seed can tend to become bitter over time, so opt to using whole mustard seed and grinding in a spice mill instead of purchasing ground mustard seed. The finished recipe will keep in your refrigerator for one week.
2.5 cups white vinegar
1 cup sugar
4 T mustard seed, divided
5 allspice berries
1 star anise
1 small cinnamon stick
1 teaspoon salt
3.5 cups peeled and diced peaches
Grind 2 tablespoons of the mustard seed in a spice mill or mortar and pestle. Bring the vinegar, sugar and all spices to a boil over medium heat, reduce heat to a very low simmer to allow the spices to infuse the mustard seeds to hydrate. The liquid will continue to evaporate until reduced by half. Remove the cinnamon stick, cloves, allspice and star anise before pouring the hot liquid over the peaches. Stir to combine.
Once made, you can use immediately or refrigerate until later use.