This sweet and tart Italian condiment is made with fresh peaches and our popular Peach White Balsamic Vinegar and is the perfect accompaniment to an artisan cheese and charcuterie plate or grilled or roasted meats.
Makes 2 cups
2 lbs peaches, peel and pits removed and chopped in a 1/2 inch dice
2/3 cup We Olive Peach White Balsamic Vinegar
2 tablespoons mustard seeds
2 tablespoons coriander seeds
Place a large, high-sided pan over medium-heat and add the peaches and remaining ingredients, stirring well to combine. Bring the mixture to a boil and the reduce heat to a simmer. Cook until the peaches begin to break down and the mixture is syrupy, about 10 – 15 minutes. Transfer to a jar and store in the refrigerator.
Peach mostarda will keep in the fridge for up to a month and in the freezer for 6 months. If you plan to make a larger batch and would like to store in your pantry, follow the water bath canning techniques outlined here.