Pear And Cantaloupe Mostarda Food

CRANBERRY-PEAR MOSTARDA

Cranberry-Pear Mostarda image

Provided by Food Network Kitchen

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 7

Ingredients

1 cup dried pears, chopped
2 1/2 tablespoons yellow mustard seeds
1 pound cranberries, thawed if frozen
1 1/2 cups sugar
1/2 cup dry vermouth
Kosher salt
1 teaspoon mustard powder

Steps:

Put the dried pears in a small heatproof bowl. Cover with 1/2 cup boiling water and let stand until plump, 5 to 10 minutes.
Toast the mustard seeds in a dry medium saucepan over medium heat, tossing occasionally, until darkened (some may start to pop), about 5 minutes. Add all but 1 cup cranberries to the pan along with the sugar, vermouth, a pinch of salt and the pears with their soaking liquid. Bring to a simmer and cook, stirring occasionally, until the cranberries burst and the sauce thickens, 15 to 20 minutes.
Stir in the reserved 1 cup cranberries and 1/2 cup water; simmer until the cranberries soften, 3 to 4 minutes. Transfer to a bowl and refrigerate until cooled, about 2 hours.
Stir together the mustard powder and 1 teaspoon cold water to make a paste. Stir into the cranberry sauce. Refrigerate until cold, at least 2 more hours and up to 1 week.

MOSTARDA

Mostarda image

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

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

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

Pear and Cantaloupe Mostarda image

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

Ingredients

2 pounds cantaloupe rind
2 1/2 pounds underripe pears, peeled, cored and cut into 1/2" cubes
8 cups sugar
2 tablespoons dry mustard
2 quarts water
2 cloves garlic, peeled

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

Cranberry-Pear Mostarda image

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

Ingredients

1/2 cup dry white wine
1/2 cup sugar
1 pear, cored and cut in 1/2 inch pieces
12 ounces cranberries, divided
1 tablespoon mustard seeds
1 teaspoon dry mustard
1 pinch cayenne pepper
kosher salt, freshly ground pepper

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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