Best Hot Mustard Fruit Recipes

MUSTARDA DI CREMONA (ITALIAN FRUIT MUSTARD)

Mustarda di Cremona (Italian Fruit Mustard) image

Make and share this Mustarda di Cremona (Italian Fruit Mustard) recipe from Food.com.

Provided by Steve P.

Categories Sauces

Time 1h10m

Yield 1 Batch

Number Of Ingredients 10

Ingredients

2 small pears, peeled
2 plums, pitted
2 apricots, pitted
2 fresh figs, halved
300 g cherries, pitted
2 cups sugar
1/2 lemon, juice of
1/2 cup dry white wine
1 1/4 cups honey
1/2 cup mustard powder (ideally use Coleman's English mustard)

Steps:

Put the pears, plums, apricots, figs and cherries in a saucepan and add water just to cover.
Add the sugar and lemon juice, stir and bring to a boil.
Reduce the flame and cook over a low flame for 10 minutes.
Drain the fruits, reserving the syrup.
Distribute the fruits on a baking pan and place in an oven that has been heated to 120 degree Celsius just until the fruits are dry (about 30 minutes).
Pour the wine into a saucepan and add the honey and reserved syrup, stirring well.
Bring to a boil and boil over a moderate flame for about 5 minutes.
Add the mustard, mix well and remove from the heat.
Put the fruit into sterilized jars and pour the syrup over to barely cover.
When completely cool, seal carefully and store in a cool, dry place.
(May be stored for up to 6 months in completely sterile jars. Once the jars are opened, refrigerate).

Nutrition Facts : Calories 3722.9, Fat 20.2, SaturatedFat 1.2, Sodium 38.3, Carbohydrate 903.8, Fiber 28.7, Sugar 855.6, Protein 21.5

IMPROMPTU MUSTARD FRUIT WITH MASCARPONE

Impromptu Mustard Fruit With Mascarpone image

Provided by Amanda Hesser

Categories condiments, side dish

Time 5m

Number Of Ingredients 3

Ingredients

Superior quality quince, fig or apricot jam
Colman's mustard
Mascarpone

Steps:

Measure out the amount of jam you want into a small bowl. For each tablespoon of jam, add 1 teaspoon mustard. Stir with a small spoon, or even better, a butter knife.
Spoon mascarpone -- a little more than half the amount of the jam -- into a bowl. Add the mustard fruit and mix lightly. Adjust to taste. Spread on toasted bread. Serve with Prosecco or with one of the great Italian sweet wines, like Recioto di Soave.

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