2 pounds peaches, peeled and pitted, cut into sixths
4 cups sugar
4 tablespoons large grain French mustard
2 or 3 mustard leaves
2 quarts water
4 cloves garlic, peeled
Bring the sugar, mustard and water to a boil in a large saucepan. Add the peaches and garlic. (Impale the garlic cloves on toothpicks. They will be discarded later and this will make them easier to remove.)
Cook over medium heat for 1 1/2 hours or until the fluid is thickened and syrupy. Remove from the heat and discard the garlic. Store leftover mostarda in the refrigerator.
This can be used as a glaze or eaten as a condiment. It's especially good with veal.
Other fruits may be substituted or use a mixture of different fruits.
Todd English presented this recipe on an episode of CIAO ITALIA. Watch the video here:
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