Name: Peach Mostarda
Total time: 2 h 45 min
Ingredients: 2 pounds ripe but firm yellow peaches , peeled, halved, and pitted; 2 cups sugar; ⅔ cup orange juice; ¾ teaspoon salt; 5 whole cloves; 3 star anise pods; 3 bay leaves; ¼ cup dry mustard; ¼ cup whole-grain mustard; 3 tablespoons cider vinegar; ¼ teaspoon cayenne pepper

Why This Recipe Works

Mostarda is a traditional sweet and hot Italian condiment consisting of various candied whole or halved fruits, preserved in a syrup that's been boosted with the piquant heat of mustard oil and seeds. But candying fruit isn't fast or easy, and mustard oil is hard to find (even worse, it's not approved for consumption by the U.S. Food and Drug Administration). Our version of this condiment is simpler: It skips the candying and instead preserves cooked halved peaches in a mustardy sugar syrup created from the peaches' own juices. It also relies on widely available ingredients. Still, with the kick from dry and whole-grain mustard, the warmth from a mix of spices, and the sweet-tart hit from cider vinegar, sugar, and orange juice, our simple version of mostarda packs a flavorful, warm-and-spicy, sweet-and-savory punch that is very much like the traditional version.

Before You Begin

Do not use white peaches here; they are not acidic enough for safe canning using this recipe. Both freshly squeezed and store-bought orange juice will work in this recipe. This fruit cannot be processed for long-term storage.

Instructions

Combine peaches, sugar, orange juice, salt, cloves, star anise, and bay leaves in large bowl. Cover and refrigerate for 24 hours.

Using slotted spoon, gently transfer peaches to separate bowl. Transfer juice to large saucepan and cook over medium heat until sugar is completely dissolved, about 3 minutes. Add peaches to syrup and bring to boil. Reduce heat to low and simmer until peaches are just tender and tip of knife inserted into peach meets with very little resistance, 10 to 15 minutes. Remove pot from heat.

Meanwhile, place two 1-pint wide-mouth jars in bowl and place under hot running water until heated through, 1 to 2 minutes; shake dry.

Using slotted spoon, gently pack peaches into hot jars. Return syrup to boil over medium heat and cook until syrup measures 1⅔ cups, 5 to 10 minutes; remove from heat. Combine dry mustard, whole-grain mustard, vinegar, and cayenne in bowl, then whisk into syrup.

Using funnel and ladle, pour hot syrup over peaches to cover, distributing spices evenly among jars. Let cool to room temperature, cover, and refrigerate for 1 week before serving. (Mostarda can be refrigerated for up to 3 months.)