Mostarda di pere or pear mostarda is an unpretentious homemade version of the Italian mostarda senapata of which the most famous is Mostarda di Cremona.
According to Wikipedia, the Italian word mostarda is not necessarily related to the English word ‘mustard’. Instead it is thought to derive from Latin ‘mustum ardens’ meaning ‘strong must or juice’, and this explains why mostarda may signify preserved fruit in either syrup or in mustard oil depending on the location.
This pear mostarda is a hack of the traditional recipes made with different kinds of candied fruit and mustard oil. It only uses pears and a perfectly ordinary Dijon mustard, though other kinds of wholegrain mustard or mustard powder like Colman’s dry mustard dissolved in oil can be used instead.
Mostarda di pere is a perfect condiment to cheese and crackers or bollito misto.
2 tbsp Dijon mustard
1 tbsp mustard seeds
1 tbsp honey
A drop of vinegar
Salt and pepper
Peel and core the pears and cut them in cubes.
Put them in a saucepan with a little water and steam for 10-15 minutes until tender.
Take off the lid and let the water evaporate
Mix the pears with mustard, honey, roasted mustard seeds and vinegar, salt and pepper to taste.
Pour the pear mostarda in an airtight sterilised jar and store it in the fridge.
The condiment can be served with affettati cold cuts, cheese, meat and smoked fish.