Peach And Tarragon Mustard
g/1 1/2 lb fresh ripe peaches
English yellow mustard powder
ml/1 cup water
grated orange zest
ml/3/4 cup Apple Cider Vinegar
Juice of 1/2 lemon
Remove the skin from the peaches by plunging them into a bowl of boiling water for approx 30 seconds then scoring a cross at the top of each fruit and gently peeling off the skin.
Chop the peaches (disscard the stones) and cook them in a small pan over a gentle heat for 10 minutes so that they become tender and release their juice.
Add the mustard powder, orange zest, vinegar, salt and tarragon to the pan and pour in the water.
Simmer gently for approximately 1 hour stirring now and then until it has thickened up and is the consistancy of thick yogurt.
Add the lemon juice and then blend with a stick blender till smooth.
Ladle into sterilised jars and pop on the lids.
This recipe will make 3 small jars and it will keep for up to 3 months. Store in the fridge once opened.
Gluten Free, Vegetarian, Sugar Free