Pear compote with mustard essence
Published on 17 February 2022
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I needed something tasty to serve with cheese and had two Abate pears at home, though you can use any variety. Mustard essence, sugar and you are ready. I like mustard-flavoured fruit or mostarda quite spicy. Be careful with the number of mustard drops and never sniff them: they are extremely pungent. I bought mine from a herbalist.
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Ingredients
INGREDIENTS FOR 1 JAR
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Method
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- Step 1 of 8
I peel the pears and cut into wedges.
- Step 2 of 8
Then into small cubes.
- Step 3 of 8
I put them in a pan, add the sugar, stir and start cooking.
- Step 4 of 8
Stir the pears often; they will need around twenty minutes.
- Step 5 of 8
The pears should be soft. Cooking time varies with the variety. They gradually darken and dry out, but I leave them moist as they firm up when cool. I remove from the heat, mash with a fork, return to the heat for another 5 minutes, then switch off.
- Step 6 of 8
I add 4 drops of mustard essence. Be careful with the number, otherwise it becomes inedible and the fumes overwhelm your nose and make it hard to breathe.
- Step 7 of 8
It is ready: I pour it into a sterilised jar while still boiling hot, close and invert to create a vacuum. Once opened, I keep the jar in the fridge.
- Step 8 of 8
Serve with a lovely cheeseboard and onion jam. This quick method can be used for compotes with other fruits.
Original source: https://incucinaconlilly.com/2022/02/17/composta-di-pere-senapata/