MOSTARDA

You may know Italian mustard fruits as you can now buy them in delicatessens in Britain, particularly at this time of year. Mostarda di Cremona is the best known variety internationally. Today I found this apple variety from Mantova, which I had never tasted before. Like the other types, it is a fine accompaniment to cold meats. I used to make a version of mostarda in Britain; a jar of it makes an unusual and much appreciated Xmas present, so here is the recipe:

2lb fresh fruit, eg., slices of melon, plum, mandarin, pumpkin, pear and apple
1lb glacé fruit - I like to include different coloured cherries and glacé ginger - but the mix is up to you
one and a half lbs sugar
juice of 4 lemons
5 fl oz white wine vinegar
3 fl oz water
3 tablesp Dijon mustard

Peel, core and slice the fresh fruit. Mix in a bowl with the glacé fruit. Combine the liquids in a heavy pan, add the sugar and bring to the boil, stirring. Boil for about 3 minutes. Add the fruit. Simmer for about 10 minutes. Pour it all into hot, sterilised jars and leave to cool. Seal the jars when cold. Refrigerate the jars for at least 2 weeks before giving. [If you like, you can add some yellow mustard seeds to the fruit mixture to pretty it up.]

This won't give you quite the authentic taste, so do buy some Mostarda Di Cremona fruits if you can find them, but all my British friends used to like this!