The mostarda di Cremona is a perfect side dish for boiled meat. It has mixed flavors, sweet and spicy, and it’s like a decoration for the table with its colored and shiny fruit.
Mostarda di Cremona
- 300g pears
- 200g quince apple
- 150g cherries
- 200g apricots
- 250g figs
- 200g peaches
- 3 spoons of mustard
- 800g sugar
- 2 glasses white wine vinegar
You can serve the Mostarda di Cremona directly on the table in little plates.
- Prepare the fruit. Cut the pears in four, after peeling them and removing the core.
- Remove the stems of the cherries and wash them. Do the same thing with figs.
- Peel the apples, remove the core and cut them in pieces.
- Cut the apricots in half and remove the pit. Do the same thing with peaches.
- Put one liter of water in a pot. As soon as the water is warm, add sugar and mix until it is completely melted down.
- Add the fruit in the pot: apples first, pears after 20 minutes, peaches after 5, apricots after 5, then figs and cherries. Close the pot with a lid and cook it for 10 minutes more. Turn it off and let cool down.
- Meanwhile warm the vinegar and put the mustard inside, mix accurately and let cool down.
- Put the fruit in jars. Add vinegar and mustard to the remaining syrup and add it in the jars. Close them accurately and keep them in a cold and dark place.
Eating this is even more enjoyable understanding the history.