Happy Monday, UFG'ers!
Today's recipe is a winner - such a great way to use any kind of stone fruit that is a bit over-ripe. This past Christmas, I got The Mailman a selection of fancy artisanal mustard from Trader Joe's. I'm always looking for ways to incorporate them into my cooking. For this one, I used the Black Currant mustard - but you can just use dijon if you don't have something fancy. But trust me - invest in some fancy mustard - it will change your life. Add it to pork, chicken - whatever! Stone ground mustard too - amazing.
I put this bbq sauce on chicken and on a turkey burger. Absolutely amazing. The perfect summer into fall sauce! Recipe after the jump - enjoy!
1 ripe Nectarine
2 cloves garlic, finely diced
1/2 onion, or 1 small onion, finely diced
2 tsp maple syrup
1 tbsp artisanal mustard
1/2 cup ketchup
Dice finely the nectarine, garlic and onion. Sweat onion, garlic and nectarine in a pot sprayed with nonstick spray for a few minutes. Add mustard (I used Black Currant - yum!) and maple syrup.
Combine for a few minutes then add ketchup. Simmer on medium-low heat. Add a bit of water if it gets too thick (I added about 1/4 cup). Simmer until fruit breaks down and sauce is at the consistency you like.