Cool nights, the start of school, all signs that fall is upon us. That means the orchards will be delivering amazing pears and apples very soon. One of our favorite local restaurants, Rosewater in Brooklyn, shared a scrumptious recipe for Pear Mostarda an Italian fruit accompaniment.
Pear Mostarda is a wonderful condiment and the number of uses is limited only by your own imagination! At Rose Water they use it on grilled pork loin and as an accompaniment to artisanal cheeses. It's also great with chicken and duck, and gives a sweet and savory kick to anything from grilled cheese to garnishing that squash soup you're going to make this Fall. Feel free to substitute apples, or to mix the two.
3 cups Bosc pears, diced
3 cups simple syrup (equal parts water and sugar)
1 Tbls whole mustard seed
1 dried chili pod
1 Tbls kosher salt
Put the simple syrup, mustard seed and chili pod in a pot over medium heat. Reduce the liquid by half. The simple syrup should be thick, but be careful not to caramelize the sugar. Add the diced pears and let them simmer for about 10 minutes or until they turn opaque - you don't want them to turn to mush. Once the pears are soft and the liquid thick, pour out the mostarda into a shallow pan and let cool. Once cool, it should be thick and spreadable. Yields about 1 pint.
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