Mostarda di Venezia

Preparation info
    • Difficulty

      Easy

Appears in
Leaves from The Walnut Tree: Cooking of a Lifetime

By Ann Taruschio and Franco Taruschio

Published 1993

  • About

Ingredients

  • 2 kg/ lb quinces
  • juice and zest of 1</

Method

Peel, core and chop the quince, put the fruit in a saucepan with enough water to cover. Add the juice and zest of the lemon. Stir in half the sugar and bring to a simmer. Cook until the fruit is soft. Remove the fruit from the pan with a perforated spoon and place in a food processor. Add the remaining sugar and the mustard, dissolved in a