Pear Mostarda
7 ingredients
2 steps
Ingredients
- 2 1/2 pounds Bartlett pears
- 1/2 cup sugar
- 2 tablespoons mustard seeds, toasted
- 2 teaspoons kosher salt
- 2 teaspoons chopped fresh thyme
- 1 lemon, thinly sliced and seeded
- 1 tablespoon rice vinegar
Directions
-
1Peel and chop pears into 1/4-inch pieces; discard seeds. Place pears and next 5 ingredients (through lemon) in a large bowl; toss to coat. Let stand at room temperature 6 hours (or refrigerate overnight), stirring occasionally.
-
2Pour pear mixture (including accumulated juices) into a large heavy saucepan or enameled cast-iron pot. Cover with water to 1/2 inch above fruit. Bring to a simmer over medium heat. Reduce heat to medium-low; cook 1 1/2 to 2 hours or until fruit achieves a jammy consistency, stirring frequently toward the end of cooking. Remove from heat; stir in vinegar. Cool. Store in refrigerator up to 2 weeks.
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