Name: Mostarda di Frutta
Yield: Makes about 2 one-pint (16–fl oz/500-ml) jars
Cuisine: Italian
Ingredients: Dried figs, ¼ lb (125 g), quartered; Sugar, 1½ cups (12 oz/375 g); White balsamic or white wine vinegar, 1 cup (8 fl oz/250 ml); Underripe Bosc pear, 1 large, about ½ lb (250 g); Orange, 1; Dried apricots, ¼ lb (125 g), sliced; Quince or Granny Smith apple, 1 large, about ½ lb (250 g); Dry mustard, 1 tablespoon; Plums, ½ lb (250 g), pitted and cut into wedges ½ inch (12 mm) thick

Preparation info

Makes about
2
one pint jars

Difficulty
Easy

Appears in

Better From Scratch

By Ivy Manning

Published 2014

About

Mostarda, an italian condiment of candied fruit in mustardy syrup, is typically served alongside boiled meats and sometimes creamy cheeses. Jars of imported mostarda are pricey, but this streamlined version, which cooks in just 45 minutes, costs only a few dollars to make.

Ingredients

Underripe Bosc pear, 1 large, about ½ lb (250 g)
Quince or Granny Smith

Method

Have ready 2 sterilized jars and their lids.

Peel and core the pear and quince, then cut into ¾-inch (2-cm) chunks. In a large nonreactive pot, combine the pear, quince, apricots, figs, sugar, and vinegar. With a vegetable peeler, cut 2 zest strips each 4 inches (10 cm) long from the orange and add them to the pot. Reserve the orange for another use.

Bring the mixture to a simme

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of