Apple and Pear Mostarda

Name: Apple and Pear Mostarda
Yield: Makes 2 cups [510 g]
Cuisine: Italian
Ingredients: 2 large Honeycrisp apples (8 oz [225 g] each); 1 large Bartlett pear (8½ oz [240 g]); 1 Tbsp dried juniper berries; 2 Tbsp yellow mustard seeds; ¼ cup [60 ml] verjus blanc (white verjus); 1 Tbsp food-grade mustard oil or extra-virgin olive oil; 2 Tbsp sugar; 3 Tbsp Dijon mustard; 2 Tbsp water

Preparation info

Makes
2 cups

Difficulty
Easy

Appears in

Season

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.

Ingredients

1 large Bartlett pear (8½ oz [240 g])
2 large Honeycrisp apples

Europe
Italy
Preserve
Vegan
Mediterranean
Gluten-free

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.