Mostarda di Pere

Making mostarda (mustard fruit) is a true Italian art - it includes poaching the pear and takes several days. The spiciness of the mustard, the sweetness of the fruit, and the acid from the syrup, combine to produce a unique flavor profile. The mustard, in particular, provides a substantial kick. This pear mustard is complex and delights the palate. Like other relishes and chutneys, mostarda is served as a condiment to braised meats, or pairs well with dolce gorgonzola.