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Apple and Pear Mostarda
- Makes
2 cups
- Difficulty
Easy
By Nik Sharma
Published 2018
Italian mostardas are like spiced preserves. They live at the intersection between sweet and sour and are traditionally prepared by cooking fruit with mustard seeds. In this apple and pear version, I add dried juniper berries and a dash of verjus blanc to the mustard and fruit.
Ingredients
1 8½ oz 240 g 2
Method
Peel and core the pear and apples, and cut them into ¼ in [6 mm] dice. Combine the fruit with the remaining ingredients in a medium nonreactive saucepan, such as stainless steel. Cook over medium-high heat, stirring occasionally, until the fruit is soft and most of the liquid has evaporated, 25 to 30 minutes. Transfer to an airtight container and store in the refrigerator for up to 1 month.
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