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SAUCES and DRESSINGS

MOSTARDA DI FRUTTA Fruit Mustard

Mail this recipe to a friend!	This is not technically a sauce but preserved fruits. The ingredients, particularly the ground mustard seeds, used to preserve the fruits, give the pungent flavor characteristic of this specialty. The best mostrada is supposed to be from Cremona. Fruit mustard is very good with boiled and white meat. 2 lbs. 3 oz. mixed fruit (apples, peaches, pears, apricots, citrus) 3 cups honey 1 lemon 1/2 cup mustard seeds 1 cup white wine	See Also:      Fruits      Limone Costa d'Amalfi IGP      Limone di Sorrento IGP      Limone Femminello del Gargano IGP      Pera dell'Emilia-Romagna IGP      Pera Mantovana IGP      Pesca e Nettarina di Romagna IGP      Region      Lombardy
	Wash and dice all the fruit. In a casserole, cover the fruit (first the ones which take longer to cook) with water and add one tablespoon of honey, the grated rind and the juice of a lemon. Cook the fruit for 30 mins. over medium heat. Remove from fire and cool. In a second casserole, warm the wine and the rest of the honey; reduce the syrup by one third and mix in the mustard. Remove from heat and cool. Combine the fruit (not drained) and the syrup. Mix well and refrigerate. Note: It may also be preserved, though for this a pasteurization is necessary.

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