Peach compote with mustard seeds

Votes: 2

Time: 1 hour.
Complexity: average
Quantity: 4 (230 ml) jars

This peach compote with mustard recipe differs from traditional jams in both the preparation method and taste, but it will also delight you when you open the jar on a cold winter evening. First, a spiced syrup is simmered in white wine with lemon juice and zest, sugar, honey, mustard seeds, rosemary, and pepper. Five minutes before the syrup is ready, sliced peaches with raisins or dried cherries are added to the syrup. Cook the fruit just until soft, and after five minutes, the compote is ready. The taste and aroma are amazing, sweet, with a whole range of spicy notes. Serve it as you would regular jam.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 lemons
0.5 cups dry white wine
0.5 cups of sugar
0.5 cups honey
3 tablespoons yellow mustard seeds
8 black peppercorns
0.5 tsp red pepper flakes
4 sprigs of rosemary, 7 cm long.
4 bay leaves
0.8 kg firm ripe peaches, cut into 0.5 cm thick slices (with skin)
1/4 cup dried cherries or dark raisins

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: lemon, white wine, sugar, honey, mustard seed, black pepper, red pepper flakes, rosemary, bay leaf, peaches, dried cherries, raisin

Cooking the dish according to the recipe:

Start with ours step-by-step guide to canning.
Sterilize four 240 ml jars with lids.

Using a vegetable peeler, peel the lemon zest in wide strips, avoiding the bitter white pith. Squeeze the lemon juice through a sieve into a large, wide saucepan. Add the zest, wine, sugar, honey, mustard seeds, peppercorns, and red pepper flakes. Tie the rosemary and bay leaves together with kitchen string and add to the saucepan. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer, stirring occasionally, until the liquid thickens and a syrup or deep-fry thermometer registers 212°F (104°C), about 10 minutes.
Add the peaches and dried fruit to the saucepan. Bring to a simmer over medium heat and cook until the peaches are tender, about 5 minutes. Remove from heat and discard the herbs.
Fill the jars with peach compote, leaving 2 cm from the brim, then close the lids and preserve.

Categories:

recipe / Jam, jellies, marmalade / Desserts / Fruit desserts / Sauces / Sweet sauces / Sauces for fast food / Food Network - recipes

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