Fresh Peach Mostarda & Grilled Pork Chops
Here's a great way to use peaches, or any fresh stone fruit this time of year! A Mostarda is a beautiful relish that can be made in many ways, the fundamental similarity being the pungent and textural addition of mustard seeds! Enjoy this with fish, or any grilled summer favorites! In a small saucepan combine:
3/4 Cup Champagne Vinegar
1/2 Cup Water
1/4 Cup Mustard Seeds
2 Tablespoons sugar
1 teaspoon salt
Bring to a full boil and immediately reduce to a simmer. It will take about 15 minutes to fully cook the seeds and reduce to a syrupy viscosity. While the mustard is simmering, cut down 2-3 good sized peaches into 1cm dice, and in a medium mixing bowl lightly dust with:
1 tsp sugar
1 tsp salt
The diced peaches will weep in a couple of minutes.
Once the mustard has reduced fully in its liquid, remove from heat. In a shallow frying pan over high heat sauté the macerated peaches for 2-3 min. When they have gone slightly translucent and are particularly aromatic, remove from heat and combine with mustard seeds in a mixing bowl. Fold the two elements together and nest the mixing bowl in an ice bath to arrest the cooking, stirring gently until it is no longer hot. Season with salt, if needed, and black pepper or nutmeg if you prefer.