Recipe Archives->Preserving->Mostarda 01

Mostarda di Cremona

12 ounces (300 g) pears
8 ounces (200 g) quinces
6 ounces (150 g) cherries
8 ounces (200 g) apricots
10 ounces (250 g) figs
8 ounces (200 g) peaches
3 tablespoons powdered mustard seed
3 1/2 cups (800 g) sugar
2 cups white wine vinegar

Begin by preparing the fruit, keeping the individual kinds separate.
You need simply wash and dry the cherries and figs. Wash the apricots
and make slices in them to extract the pits; do the same with the
peaches, or cut them into halves or quarters if they're large.

Heat about a quart of water in a large pot, and when it begins to
simmer slowly stir in the sugar. When it has all melted, add the
quinces. Simmer 20 minutes, then add the pears. Then the peaches,
apricots, and cherries & figs, at five minute intervals. When you've
added everything, simmer the mixture for 10 minutes, then turn off
the flame and let it cool.

In the meantime, heat the vinegar, and stir in the mustard, then
let the mixture cool.

Transfer the fruit from the syrup to sterile jars with a slotted
spoon. Mix the syrup and the vinegar mixture, pour the resulting
sauce over the fruit, seal the jars, and store them in a cool dry
place.

Printable version: mostarda01.txt.