Recipe courtesy of Food Network Kitchen
Total:
1 hr
Active:
40 min
Yield:
4 8-oz jars
Level:
Intermediate

Ingredients

Directions

Sterilize four 8-ounce canning jars and lids.

Using a vegetable peeler, remove the zest from the lemons in wide strips, leaving the bitter white pith behind. Squeeze the lemon juice through a strainer 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 twine and add to the pan. 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 candy or deep-fry thermometer registers 220 degrees F, about 10 minutes.

Add the peaches and dried fruit to the pan. Bring to a boil over medium heat and cook until the peaches are just tender, about 5 minutes. Remove from the heat; discard the herbs.

Fill the jars with the peach mixture, leaving 3/4 inch headspace, then seal and process.

Photograph by Charles Masters

Categories:

IDEAS YOU'LL LOVE

Peach-Mustard Compote

Recipe courtesy of Food Network Kitchen

Peach-Mustard Pork Chops

Recipe courtesy of Food Network Kitchen

Peach-Mustard Pork Chops

Recipe courtesy of Food Network Kitchen

Peach-Mustard BBQ Sauce

Recipe courtesy of Food Network Kitchen

Peach-Thyme Mustard

Recipe courtesy of Food Network Kitchen

Peach Mustard Chutney

Recipe courtesy of Food Network Kitchen

Apple Compote

Recipe courtesy of Sunny Anderson

Pear Compote

Recipe courtesy of Food Network Kitchen

Blueberry Compote

Recipe courtesy of Ellie Krieger

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking