Nectarine mustard

Ingredients for 1 servings:

• 3 nectarines
• 2 tbsp sugar
• 6 tsp vanilla sugar
• 200 ml balsamic vinegar (orange balsamic vinegar)
• 150 ml white wine, semi-dry
• 1 tsp salt
• 130 g yellow mustard powder
• 3 tbsp mustard seeds
• 1 tbsp maple syrup

Instructions

Working time approx. 30 minutes; Rest time approx. 10 hours; Total time approx. 10 hours 30 minutes

goes very well with cheese

Peel the nectarines, chop them up, and place them in a saucepan with the sugar. Let them boil for a moment, but they don’t need to become mush, and then puree. Add the liquids and the salt. Let it cool to about 30 degrees Celsius. Then stir in the mustard flour and add the maple syrup. If you add the mustard flour to the hot liquid, the mustard will become bitter and the essential oils won’t develop properly. Then add the mustard seeds and mix everything well. Leave the mustard uncovered, stirring occasionally to check that it isn’t getting too thick. Then stir in some wine or balsamic vinegar. It can be left uncovered for up to 10 hours in total. The mustard doesn’t develop its full flavor until after about 3 weeks. We eat it straight away, though. It’s still relatively spicy. However, the spiciness decreases over time.