Have you ever used Italian style mustard fruits? They are perfect paired with cheeses, cured meats and to make a warm chicken salad with toasted pine nuts, radicchio and wild rocket.
During winter, quinces, pears and figs are ideal to use.
Try our delicious recipe - you'll be pleased you did.
Winter Mustard Fruits
1 kg of prepared fruits i.e. quartered, peeled quinces, figs washed and halved, pears peeled and quartered
50g yellow mustard seeds
600g raw honey or sugar
250 mL water
Juice and zest of 1 orange
250mL dry white wine
250mL white wine or cider vinegar
Toast mustard seeds in pan until they pop, remove from heat and grind in mortar and pestle.
Cook 3/4 of the honey or sugar with the water & orange juice and zest and cook until completely dissolved.
Add the remaining honey or sugar with the vinegar and simmer for 15 minutes until the syrup is thick. Stir in the powdered mustard.
Add the fruit and simmer for 15 minutes. If you are using figs, don't add them at this stage, as they are soft and make break down. Simply pack them into the jars with the other fruit as per the below.
Allow to cool.
Pack the fruit (add figs now) into clean # 14 or # 20 Fowlers Bottles, top up the jar with the syrup leaving a 12mm headspace free from fruit and liquid.
Seal with ring, lid (s/s) and clip.
Process as per preserver type - 60 minutes if you have a Fowlers Simple Natural Preserving Kit.
Best stored for 3 months, to allow flavours to develop, before use.