Name: Roasted Apple, Rosemary & Black Pepper Mostarda
Yield: Makes about 2½ cups [1.2 kg]
Cuisine: American
Ingredients: 2 lb [910 g] sweet-tart apples, such as Pink Lady, peeled, cored, and cut into small cubes; ⅓ cup [75 ml] extra-virgin olive oil; 1 tsp chopped fresh rosemary leaves; ½ cup [125 g] whole-grain mustard; 1 tsp red wine vinegar; 1 tsp freshly ground black pepper; ½ cup [125 g] Dijon mustard; 2 Tbsp brown sugar; 1 tsp kosher salt

Preparation info

Makes about
2½ cups

Difficulty
Easy

Appears in

Gjelina

By Travis Lett

Published 2015

About

We make our mostardas to use with pâtés, rillettes, and other charcuterie items, but we also love them in sandwiches. You could just as easily slather this one on a crisp duck leg confit or a slow-roasted pork shoulder. The key is to get a nice balance between the sweet caramelized fruit and the sharp mustard and vinegar.

Ingredients

⅓ cup [75 ml] extra-virgin olive oil
2 lb [910

Method

In a medium frying pan over medium-high heat, warm the olive oil until hot but not smoking. Add the apples, salt, pepper, and ½ tsp of the rosemary. Cook until the apples are caramelized and soft, 20 to 25 minutes. If they color too quickly, lower the heat a bit. Remove from the heat and let cool slightly.

In a food processor, combine the cooled apples with the remaining ½ tsp rosemary,