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Mostarda

Mostarda

Serve this with our Roasted Boar (or Pork).

Martha Stewart Living, December 2009 http://www.marthastewart.com/315368/mostarda
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  • Yield Makes 2 1/4 cups

Ingredients

    • 2 quinces or pears, peeled, cored, and chopped into 1/2-inch pieces
    • 2 cups water
    • 1/2 cup dry red wine
    • 1/2 cup sugar
    • 1/2 cup each raisins, dried currants, chopped dried apricots, chopped dried figs, and chopped prunes
    • 1/4 cup dry white wine
    • 1/4 cup honey
    • 1 tablespoon dry mustard
    • Coarse salt and freshly ground pepper

Directions

  1. Bring all ingredients except salt and pepper to a boil in a large pot. Reduce heat, and simmer until fruit is very soft and sauce reduces, about 4 hours. Let cool slightly. Refrigerate overnight.
  2. Puree half the fruit mixture in a food processor until smooth. Stir puree back into fruit mixture, and season with salt and pepper. (Mostarda can be refrigerated for up to 1 week.)

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