Stone fruit mostarda

By Derek Dammann

Prev Recipe Next Recipe

Ingredients

Heat frying oil in a heavy pot to 400 F (205 C).
Cut an ‘x’ at the bottom of each peach.
Fry the peaches for about one minute, in batches, taking care not to overcrowd the oil. Transfer the blanched peaches to an ice-water bath to chill quickly.
When cool, remove from the ice-water and pat dry, peel the peaches by starting at the ‘x’ cut and pulling, the skins should slip off easily.
Remove the pits and dice the peeled peaches.
In a bowl, combine diced peaches, cherries, plums, sugar, and orange juice. Macerate overnight.
The next day, drain the juice from the macerated fruit into a saucepan. Boil the juice until it is reduced by half. Chill the reduced liquid completely and return it to the fruit.
Repeat this step for three to four days until the fruit is firm and fully macerated.
On the final day, drain the fruit and combine the juice with the wine in a saucepan and boil until it is syrupy and coats the back of a spoon.
Add the macerated fruit and heat through, remove from heat and stir in the mustard.
Transfer to sterilized jars, seal lids and preserve, following process instructions for your preferred canning method.