Apple and Pear Mostarda

Preparation info
  • Makes

    2 cups

    • Difficulty


Appears in
Season: Big Flavors, Beautiful Food

By Nik Sharma

Published 2018

  • About

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.


  • 1 large Bartlett pear ( oz [240 g])
  • 2 large Honeycrisp apples


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.