Fruit mustards, like other fruit condiments such as chutneys, give us an opportunity to explore fruit as a savory rather than just as a sweet. Slathering peach mustard on a burger or hot dog creates a flavor experience greater than the sum of its parts. Any number of fruits will work here; I’m not sure about apples, though applesauce would probably be good. If you wanted to save time, or try this in a small amount to see if it appeals to you, simply mix some peach purée with some prepared mustard, along with some spices and herb, or not.
1/2 c dry mustard
2 T water or peach juice (from cutting up peaches)
1/4 c sugar
1/4 c flour
2 c peach purée (from peeled peaches)
1 c vinegar: white wine, cider, rice, or coconut vinegar
1/2 c minced (sweet) onion
1/2 t turmeric
1/2 – 1 t curry powder, or other spices or spice mixtures
2 T minced fresh herb, such as parsley, sage, dill
1. Combine dry mustard with the water. Set aside.
2. Combine sugar and flour in a saucepan. Stir in peach purée. Add vinegar, onion, and spices. Whisk to combine well. Bring to a gentle boil, stirring. Lower heat and cook for a couple of minutes. Remove from heat.
3. Incrementally, whisk the hot purée mixture into the mustard until smooth. When all the purée mixture is well incorporated, stir in the minced herb. Cool. Transfer to a jar or other storage container and refrigerate. This should keep for several weeks in the fridge.