Pear Mostarda

Pear and plum and all things mostarda (a.k.a. simple syrup spiked with mustard and vinegar used as a preserve, mostly for fruits) were introduced to me several years ago when a foodie friend served imported Pear Mostarda on a cheese plate.  We hid in the kitchen, insatiable and greedy, hovering over the platter and popping mouthfuls of the pears and Parmigiano-Reggiano.  Once the plate was empty we dug directly into the preserves, lacing the slippery pears between fingers and slurping drops of sticky sweet.  We were unwilling to share her stash with the other guests until half the jar was devoured.

This homemade version isn't quite as intoxicating as that first lustful meeting, but it sure does work in a pinch.  I used Minnesota Pears purchased at the Farmers Market.  Pair them with cheese (as above) or with hearty meats and poultry.

Pear Mostarda
1 cup Minnesota Pears; peeled and cored, sliced long and thin
1/2 cup Champagne or other pale vinegar
1/2 cup water
1 cup brown or granulated sugar
1 tablespoon brown whole mustard seeds
1 tablespoon yellow whole mustard seeds
2 tablespoons Dijon mustard
Salt

Bring vinegar, water, sugar, and mustard seeds to rolling boil.  Allow to reduce to thin syrup, about five minutes.  Add pears and continue simmering until pears are soft and liquid thickens.  Cool; add mustard and salt to taste.