PEAR AND CANTALOUPE MOSTARDA
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
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.
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HMB Bharwana
[email protected]This mostarda is a great way to add a little something extra to your dishes. It's the perfect condiment for any occasion.
Emmanuel king
[email protected]I'm not a big fan of mostarda, but this recipe changed my mind. It's the perfect balance of sweet and spicy.
Adam Thon
[email protected]This mostarda is so easy to make, and it's so delicious. I love the way the flavors of the pear and cantaloupe come together.
chetnath sharma
[email protected]I've been making this mostarda for years, and it's always a hit. It's the perfect condiment for any occasion.
Adnan wiian
[email protected]This mostarda is a great gift for friends and family. It's a delicious and unique condiment that they're sure to love.
Bethany Seaton
[email protected]I love the pop of color that this mostarda adds to my dishes. It's a great way to brighten up a plate.
Jeydi Gomez
[email protected]This mostarda is a great addition to any cheese plate. It's also delicious on crackers or bread.
Tara Coots
[email protected]I was a little hesitant to try this recipe because I'm not a big fan of fruit in savory dishes. But I'm so glad I did! The pear and cantaloupe add a wonderful sweetness and complexity to the mostarda.
Jahid Sajib
[email protected]This was my first time making mostarda, and I'm so glad I tried it. It's a delicious and unique condiment that I'll definitely be making again.
Deepak Raj Joshi
[email protected]I'm not usually a fan of spicy food, but this mostarda is the exception. The sweetness of the fruit balances out the heat perfectly.
Sriyani Wijslata
[email protected]This mostarda is a great way to use up leftover fruit. I had some pears and cantaloupe that were about to go bad, and this was the perfect way to use them up.
Pulane Sarah
[email protected]I love the versatility of this mostarda. I've used it on sandwiches, salads, and even as a glaze for grilled chicken. It's always a hit!
Hasnain Basheer
[email protected]The mostarda is even better the next day. The flavors have a chance to meld together, and it becomes even more delicious.
Justine Green
[email protected]I was pleasantly surprised by how easy this mostarda was to make. I didn't have any special equipment, and I was able to whip it up in no time.
Bilal Sdeq
[email protected]This pear and cantaloupe mostarda is a delightful and unique condiment. It's the perfect balance of sweet and spicy, and it adds a wonderful depth of flavor to dishes. I highly recommend it!