Pear Mostarda
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Ingredients
2 ½ pounds Bartlett pears
½ cup sugar
2 tablespoons toasted mustard seeds
2 teaspoons kosher salt
2 teaspoons chopped fresh thyme
1 lemon, thinly sliced, pitted
1 tablespoon rice vinegar
To make
The recipe is adapted from "Slow Cooking". Copyright 2015 belongs to Justin Smiley. Published by Clarkson Potter / Publishers, Penguin Random House LLC. $ 40, 320 pages.
Peel and slice the pears into 1/4-inch-thick pieces; remove the seeds. Place the pears and the next 5 ingredients (with lemon added) in a large bowl; stir to coat. Let stand at room temperature for 6 hours (or refrigerate overnight), stirring occasionally.Pour the pear mixture (including the accumulated juice) into a large, heavy saucepan or enameled cast-iron pot. Pour water 1/2 inch over the fruit. Bring to a boil over medium-high heat. Reduce the heat to medium-low; cook for 1-2 hours or until the fruit has the consistency of jam, stirring frequently at the end of cooking. Remove from heat; add vinegar. Cool. Store in the refrigerator for up to 2 weeks.
Peel and slice the pears into 1/4-inch-thick pieces; remove the seeds. Place the pears and the next 5 ingredients (with lemon added) in a large bowl; stir to coat. Let stand at room temperature for 6 hours (or refrigerate overnight), stirring occasionally.Pour the pear mixture (including the accumulated juice) into a large, heavy saucepan or enameled cast-iron pot. Pour water 1/2 inch over the fruit. Bring to a boil over medium-high heat. Reduce the heat to medium-low; cook for 1-2 hours or until the fruit has the consistency of jam, stirring frequently at the end of cooking. Remove from heat; add vinegar. Cool. Store in the refrigerator for up to 2 weeks.
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Author:Admin
Published: 11/20/2023 8:07 PM
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