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
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.