Peach Mustard

Where a chutney and mustard sauce overlap. Choose a very ripe - even very bruised - peach for easy peeling.

1 large peach, ripe
2 Tbsp. sugar
1 tsp. apple cider vinegar
½ tsp. sea salt
⅓ cup Dijon mustard
⅓ cup whole grain mustard
1 Tbsp. fresh chives, finely chopped
black pepper, freshly ground

Using the tip of a paring knife, score an X in the bottom of peach. Cook in a small saucepan of boiling water just until skin begins to peel back where cut, about 30 seconds. Transfer to a bowl of ice water; let cool. Peel and coarsely chop.

Bring peach, sugar, vinegar, ½ tsp. salt and 2 Tbsp. water to a boil in a small saucepan. Reduce heat and simmer, stirring occasionally, until peach is very soft and mixture thickens slightly, 5-8 minutes. Pulse in a blender until chunky (do not purée). Transfer to a medium bowl; let cool.

Mix in Dijon and whole grain mustards and chives; season with salt and pepper.

Makes 1¼ cups.

Make-Ahead: Peach mustard (without chives) can be made 2 days ahead; cover and chill. Mix in chives just before serving.

Nutritional Information:
Per serving: Calories (kcal) 34 Fat (g) 1 Sodium (mg) 474 Carbohydrates (g) 6 Dietary Fiber (g) 1 Total Sugars (g) 5 Protein (g) 1 Saturated Fat (g) 0 Cholesterol (mg) 0