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Mustard fruit


  • 1 cup (240 milliliters) sugar
  • 1/2 cup (120 milliliters) honey
  • 1 cup (240 milliliters) water
  • 1 cup (240 milliliters) dry red wine
  • 2 tablespoons (30 milliliters) yellow mustard seeds
  • 2 tablespoons (30 milliliters) black mustard seeds
  • 2 bay leaves
  • 1/2 teaspoon (2.5 milliliters) salt
  • 1/2 cup (120 milliliters) Dijon mustard
  • 1 tart apple, peeled and diced
  • 1 hard pear, peeled and diced
  • 1/2 cup (120 milliliters) diced dried figs
  • 1/2 cup (120 milliliters) diced dried apricots
  • 1/2 cup (120 milliliters) dried cherries


  1. Add sugar, honey, water, and dry red wine to a saucepan and cook over medium heat, stirring to combine. When the sugar has dissolved, and the liquid starts to bubble, add yellow and black mustard seeds, bay leaves, salt, and Dijon mustard, and simmer for 25-30 minutes.
  2. Add apple, pear, dried figs, dried apricots, and dried cherries to a bowl and stir to combine. Transfer the fruit to a large jar, then pour heated liquid overtop. Allow fruit to marinate for at least 24 hours in the fridge before serving.
  3. Serve alongside sliced Veal Roast (see recipe).

Buon appetito!

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