Pear And Cantaloupe Mostarda Recipes
MOSTARDA
Serve this with our Roasted Boar (or Pork).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2 1/4 cups
Number Of Ingredients 9
Steps:
- 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.
- 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.)
PEAR AND CANTALOUPE MOSTARDA
Use this pear and cantaloupe mostarda to add a fruity sweetness to roasted meats and pork.
Categories Condiment/Spread Cantaloupe Pear Summer House & Garden
Yield Makes about 4 pints
Number Of Ingredients 6
Steps:
- Peel enough cantaloupe rind (leaving about 1/4" of the flesh) to yield 2 pounds. Cut into 3/4" squares, cover with cold salted water (1/4 cup salt to 1 quart water) and leave overnight. The next day drain the rind and place in a preserving kettle with the pears. Cover with fresh water and cook over medium heat 1/2 hour. Drain. Bring sugar, mustard and water to a boil in the preserving kettle. Add the drained fruit and the garlic cloves. (Impale the garlic cloves on toothpicks. They will be discarded later and are much easier to remove.) Cook over medium heat for 2 1/2 hours or until the cantaloupe rind is translucent and the juices syrupy. Discard the garlic, spoon the fruit and syrup into hot, sterilized preserving jars, cover and seal.
CRANBERRY-PEAR MOSTARDA
The sweet and sour flavors in this condiment are a perfect accompaniment to a cheese board, and we'd also happily spoon some inside a grilled cheese for a change. Perfect with my recipe for herbed baked brie
Provided by Bonnie G 2
Categories < 30 Mins
Time 20m
Yield 3 cups, 8 serving(s)
Number Of Ingredients 8
Steps:
- Cook wine and sugar in a medium saucepan over medium-high heat, stirring occasionally, until mixture boils, about 4 minutes. Add pear and half of the cranberries and cook, stirring frequently, until cranberries have burst and pears begin to soften, 5-8 minutes. Stir in remaining cranberries and bring to a boil.
- Remove pan from heat and stir in mustard seeds, dry mustard, and cayenne; season with salt and pepper. Let sit, uncovered, at room temperature until cool (flavor will develop as it sits). Transfer to a medium serving bowl and serve at room temperature.
- Do Ahead: Mostarda can be made 5 days ahead. Cover and chill. Bring to room temperature before serving.
Nutrition Facts : Calories 103, Fat 0.5, Sodium 2.2, Carbohydrate 23.1, Fiber 3.1, Sugar 17.3, Protein 0.6
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