Scroll scroll scrolling through facebook today, I found an article by Such and Such Farms, a blog by a couple in Missouri that are trying their hand at organic farming and providing specialized fruits/vegetables/meat to high end restaurants around St. Louis. I find that so many blogs are based on the coast, and our climate is just so different than theirs (i.e., we have drying winds and drought while they are concerned about drainage) so when I find a more middle of the country blog, I try to follow them.
She mentioned that she had cooked rabbit with a cherry mostarda on the side. Cherry mostarda? What is that? Never heard of it. So, I started looking.
Mostarda di frutta (sometime also called only mostarda) is an Italian condiment made of candied fruit and a mustard-flavoured syrup. Well, candied fruit is out, and so is any kind of syrup, cause I’m back on the Whole 30 diet, yo. But I do have a cabinet full of pears canned in water with no sugar. Surely I can find a use for those.
Googling around found me a couple recipes that had varying amounts of sugar, a few with sherry, a few with Apple Cider Vinegar, a few with bay leaves, other spices, some say to blend it up into a creamy condiment, some say eat the fruit in big chunks. I decided that I could try without the sugar, and ACV, and simple spices. Here is my version:
No-Sugar Pear Mostarda
1 pint Pears
1 tsp ground yellow mustard
1 tsp brown mustard seed
2 T apple cider vinegar
1/4 tsp salt
1/4 tsp pepper
Dump entire contents of pint into a sauce pan. Add both mustards, salt, pepper and vinegar. Simmer 20 minutes or so. I used a pastry cutter to cut it up into small chunks, but not a creamy consistency.
OMG. I love it. I am eating it with a spoon. It will be great on the steaks coming off the grill in about 20 minutes. But a spoon is fine as well. No added sugar, but it is perfect for my taste buds. It was a shock to DH, but I think he is coming around. Oh well, if he doesn’t end up liking it, more for me!
I am thinking this could be canned in a water bath canner. Some extra spices, but 2T ACV to acidify it even more than the fruit itself does. Oh yeah, baby, I know where all the pears are going from now on. I did 14 quarts and 2 pints of pears this year…hope that is enough since I’ve found this recipe!