Pear And Cantaloupe Mostarda Recipes

CRANBERRY-PEAR MOSTARDA

Steps:

• Put the dried pears in a small heatproof bowl. Cover with 1/2 cup boiling water and let stand until plump, 5 to 10 minutes.
• Toast the mustard seeds in a dry medium saucepan over medium heat, tossing occasionally, until darkened (some may start to pop), about 5 minutes. Add all but 1 cup cranberries to the pan along with the sugar, vermouth, a pinch of salt and the pears with their soaking liquid. Bring to a simmer and cook, stirring occasionally, until the cranberries burst and the sauce thickens, 15 to 20 minutes.
• Stir in the reserved 1 cup cranberries and 1/2 cup water; simmer until the cranberries soften, 3 to 4 minutes. Transfer to a bowl and refrigerate until cooled, about 2 hours.
• Stir together the mustard powder and 1 teaspoon cold water to make a paste. Stir into the cranberry sauce. Refrigerate until cold, at least 2 more hours and up to 1 week.

PEAR AND CANTALOUPE MOSTARDA

Steps:

• Peel enough cantaloupe rind (leaving about 1/4" of the flesh) to yield 2 pounds. Cut into 3/4" squares, cover with cold salted water (1/4 cup salt to 1 quart water) and leave overnight. The next day drain the rind and place in a preserving kettle with the pears. Cover with fresh water and cook over medium heat 1/2 hour. Drain. Bring sugar, mustard and water to a boil in the preserving kettle. Add the drained fruit and the garlic cloves. (Impale the garlic cloves on toothpicks. They will be discarded later and are much easier to remove.) Cook over medium heat for 2 1/2 hours or until the cantaloupe rind is translucent and the juices syrupy. Discard the garlic, spoon the fruit and syrup into hot, sterilized preserving jars, cover and seal.