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Mostarda di Cremona
Preparation info
- Yield:
6 cups
- Difficulty
Easy
Appears in
Published 1991
This ancient fruit sauce is the classic accompaniment to bollito misto. It is sold by online gourmet stores, but you can also make it yourself if it’s summer and you have access to the fruit. If you can’t find all the fruit, just substitute more of the others.
Ingredients
| underripe pears, peeled, cored, cut into wedges |
Method
Simmer the pears and quince with the sugar and vinegar until soft. Add the remaining fruit and simmer gently for 10 minutes. Gently remove the fruit with a skimmer or spider and reserve in a bowl while you boil down the poaching liquid until it is syrupy. Put the fruit back in the syrup and simmer for 5 minutes. Put the fruit in sterile jars, pour over the syrup, and seal. The mostarda should k