Mostardo. Italian preserved fruit. Made with a little bit of mustard, just for a kick to remind you that your mouth has not entirely entered into a world of frilly, frou-frou, syrupy fruit.
The pumpkin mostardo, seen here, is particularly delicious. Not too sweet, not too slimy. With the perfect snap that will keep you from falling into a cheese coma.
And in my mind, probably the best thing that can accompany a gooey cream-dream cheese, like
pave d'affinois.
And likely the best thing to serve quietly, after a Thanksgiving meal, that might knock some socks off. Just a little taste.
Really. That's all that's needed.
And perhaps a nap.
(A grand selection of imported mostardo can be found at
Formaggio Kitchen and
South End Formaggio.)
It's also amazingly easy to make. See a tried and true recipe below:
Dried Apricot and Cherry Mostardo
(from food & wine)
Ingredients
1/4 pound dried apricots, cut into 1/4-inch pieces
1/4 cup dried cherries, coarsely chopped
1 shallot, minced
1 1/2 teaspoons minced crystallized ginger
1/2 cup dry white wine
3 tablespoons white wine vinegar
3 tablespoons water
3 tablespoons sugar
1 teaspoon dry mustard
1 teaspoon Dijon mustard
1 tablespoon unsalted butter
Directions
In a small saucepan, combine the apricots, cherries, shallot, ginger, wine, vinegar, water and sugar and bring to a boil. Cover and cook over moderate heat until the liquid is absorbed and the fruit is softened, about 10 minutes. Stir in the dry mustard, Dijon mustard and butter. Simmer until the mostarda is jamlike, 2 to 3 minutes longer. Serve the mostarda warm or at room temperature.
Make Ahead
The mostarda can be refrigerated for up to 1 week.
Notes
Best Uses Serve the mostarda alongside charcuterie or cheese, or spread on a sandwich. The mostarda is also delicious with grilled chicken, steak, pork, lamb and sausages.
