Mostarda di Cremona

Preparation info

  • Difficulty


  • Yield:

    6 cups

Appears in


By James Peterson

Published 1991

  • About

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.


underripe pears, peeled, cored, cut into wedges 2 2
quince or large apple, peeled, cored, cut into wedges 1 1
sugar 3 cups 600 g
white wine vinegar or sherry vinegar 2 cups 500 ml
fresh cherries, pitted 1 cup 140 g
fresh apricots, halved and pitted 8 oz 225 g
fresh peach, pitted and cut into wedges 1 large 1 large
fresh figs, halved 5 large 5 large


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 keep in the refrigerator for weeks.