INGREDIENTS

INSTRUCTIONS

Peel peaches and cut them into 1 inch cubes. Grind mustard seed briefly in
a spice grinder until cracked but not powdered. In a 9 or 10 inch
non-reactive skillet, stir peaches with all remaining ingredients. Cover
and cook over low heat, stirring occasionally to prevent sticking, for
about 1 hour, or until peaches are very soft and liquid is the thickness of
sour cream. Remove from heat and puree in a food processor or blender. Let
cool. If not using immediately, pour into a clean, dry jar or bowl, cover
tightly and refrigerate for up to 3 weeks. If you wish to store mustard
longer than 3 weeks, sterilize 2 half-pint canning jars by washing and
rinsing them in a dishwasher without detergent; keep them warm in a 250
degree oven. Pour boiling water over the jar lids to soften the rubber
seals; cover with a towel to keep warm. Pour sauce into hot jars. Wipe rims
carefully and seal with hot lids and metal bands. Place jars on a rack,
without touching, in a large, deep pot with water to cover them by one
inch. Cover and boil for 15 minutes. Use tongs to remove jars to a cooling
rack and allow to cool to room temperature and then check seals. Jars are
sealed when center of the lids is slightly indented and cannot be pressed
in with a fingertip. Store at room temperature. Makes 2 cups. Use this
mustard as a coating for roast meats, grilled meats or cold cuts and on
skinless chicken before grilling. You can also incorporate it into
vinaigrettes. Recipe from "Summer Fruit" (Collins, $19.95). Typed by Lynn
Thomas dcqp82a. Source: San Jose Mercury News 7-6-97.
Recipe by: San Jose Mercury News 7-6-97
Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on May 10,
1998

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