Thanks to the very precise and credible regional cooking of Mario Batali I was able to find this recipe for a Spicy Mustard Fruit. I made this a several years ago and wanted to resurrect it for Christmas this year.
This spicy fruit-based condiment is native to Cremona, Italy which is in the northern region just south of Milan. What I love about this mixture is the clear definition of sweet and spicy. Mustard is also a main flavor which is pretty much my favorite condiment. Traditionally it is served with Italian meats such as Capocollo or Soppressata. I however will dip just about anything in it!
Here’s the recipe
Makes 8 Servings
4 dried figs, stemmed and cut into quarters
1 unripe pear peeled, cored, and cut into 1/2 inch cubes
1/2 cup of dried cherries, cranberries, golden raisins, and apricots (cut into bite-size pieces)
3 1/2 cups of dry white wine
2 1/2 cups of sugar
1/2 cup Colman’s Mustard Powder
1/4 cup mustard seeds
2 tablespoons of hot read pepper flakes
Directions
1. In a medium saucepan, combine all the fruit and stir to mix. Ad the wine and bring to a boil over medium heat. Lower heat to simmer and let cook until the wine is reduced to about 1 cup. Should take about 30 minutes or so.
2. Remove from heat and stir in sugar, mustard powder, mustard seeds and red pepper flakes. Stir until sugar is dissolved.
3. Allow to cool and then cover for 24 hours.
4. EAT IT!
5. Transfer to a jar and refrigerate up to 1 week.
Spaghetti Betty 