The “con brio” to your winter cheese board with its citrus, hot mustard, pear and dried fruit bright mix. And alongside Stilton on a digestive biscuit, it has shot to the top of my favourites list.
This Italian “sweet and sour sauce” take – traditionally is made in the region of Cremona from where comes Italian mustard (“mostarda”) and violins of course. The pears need to retain their “crunch” and not dissolve into a mush so hard varieties such as “Lucas” (as I used here with their rather fluorescent green colour) or “Conference” that grace the shelves in winter, work well.
I have adjusted the recipe to be made with fruit sugar and grape juice concentrate and for an extra taste “pop” added a mix of whole pink, green and black peppercorns and coriander seeds! Unlike jam it does not need any setting so once all the chopping is done it just needs a snooze overnight to macerate in the fridge and then a very gentle simmer before bottling.
Continue reading “Mostarda di Cremona (No refined sugar)”