Page title and description

Salad dressings & dips
Pear mostarda
Cook's notes
Serve alongside cold meats and/or cheese. It makes a great addition to a Christmas cheese board or Boxing Day spread.Ingredients
- 2kg Conference pears
- caster sugar
- 75ml white wine
- 6 tbsp mustard powder
- 2 tsp black mustard seeds
- juice of 1 lemon

Method
Prep time:
20 min
PT20M
Cooking time:
20 min
PT20M
-
Step 1
Peel the pears. Chop them in half lengthways, then each half in half again. Cut away the core from each quarter, then cut each quarter in half widthways. Weigh your chopped pears in a bowl and add half the weight in sugar. Mix thoroughly so the pears are fully covered. Cover the bowl and refrigerate, stirring the pears every 8 hours or so. They are ready for the next step when the sugar has dissolved into the juices of the pears. -
Step 2
In a saucepan, heat the wine and stir in the mustard powder and the mustard seeds. Sieve the syrup from the pears into the pan and bring to a simmer. Remove from the heat and stir in the lemon juice. -
Step 3
Put the pears into sterilized jars (you can do this by putting the jars through a dishwasher or in the oven). Pour the hot liquid into each jar until the pears are fully submerged. Allow to cool slightly then put the lids on. Leave out at room temperature for up to 5 days, and then refrigerate. They will last for a long time, but for best results eat within a month.