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Roasted Apple, Rosemary & Black Pepper Mostarda
- Makes about
2½ cups
- Difficulty
Easy
By Travis Lett
Published 2015
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
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,