Peach And Cherry Mostarda Food

CHERRY MOSTARDA

Steps:

• Combine everything except the Dijon in a small, heavy saucepan. Bring to a simmer then lower heat and cook until reduced to a thick puree with the consistency of ketchup, about 1 hour over low heat. Stir in the Dijon off the heat and season if needed.
• Crush the cherries with a potato masher or pulse in a blender or food processor if you prefer a smoother texture.
• Keep in a covered jar in the refrigerator for about 2 weeks.

PEACH AND CHERRY MOSTARDA

Steps:

• Whisk together wine and mustard in a bowl. Combine peaches, cherries, sugar, orange zest and juice, and salt in a large saucepan over medium heat. Stir in wine-mustard mixture. Simmer for 20 minutes. Let cool. Refrigerate until ready to use (up to 3 days).

MOSTARDA

Steps:

• Bring all ingredients except salt and pepper to a boil in a large pot. Reduce heat, and simmer until fruit is very soft and sauce reduces, about 4 hours. Let cool slightly. Refrigerate overnight.
• Puree half the fruit mixture in a food processor until smooth. Stir puree back into fruit mixture, and season with salt and pepper. (Mostarda can be refrigerated for up to 1 week.)