- 1 pound ripe peaches, peeled, chopped medium
- 1/3 pound sugar
- Zest of ½ lemon
- Zest of ½ orange
- 2 garlic cloves
- 1 small sprig rosemary
- 1 teaspoon coriander seeds
- 2 teaspoons mustard seeds
- 5 teaspoons Coleman’s mustard powder
- ¼ cup white wine
- Juice of ½ lemon
- Juice of ½ orange
- 3 tablespoons whole-grain mustard
- Salt and pepper, to taste
- 1 ripe peach, peeled and chopped
About this recipe
From Chef Bruce Lefebvre
Chef/owner of The Frog and The Peach, New Brunswick
This versatile condiment was first served at The Frog and The Peach alongside grilled sea scallops with Spanish chorizo and pea shoot salad with crispy potatoes. It goes well with any grilled or roasted pork dish as well as with charcuterie or salumi. Chef Bruce uses Melick’s Town Farm peaches, which he buys through Zone 7.
Combine peaches, sachet and sugar over medium heat in a stainless steel pot. Bring to boil and simmer for 15 minutes.
Toast and grind coriander and mustard seeds. Make a slurry out of the mustard powder and wine. Add seeds and slurry to peach mixture along with lemon and orange juice. Cook until jam-like.
Remove sachet and discard. Cool and season with salt, pepper and whole-grain mustard. Stir in fresh chopped peach to taste.
Refrigerate until use; serve at room temperature.