Pear Mostarda

Cooking Light
Pear Mostarda Recipe

Photo: Tara Donne; Styling: Alistair Turnbull

Recipe adapted from Slow Fires. Copyright 2015 by Justin Smillie. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC. $40, 320 pages.

Serves 32 (serving size: 2 tablespoons)


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2 1/2 pounds Bartlett pears
1/2 cup sugar
2 tablespoons mustard seeds, toasted
2 teaspoons kosher salt
2 teaspoons chopped fresh thyme
1 lemon, thinly sliced and seeded
1 tablespoon rice vinegar


Hands-on: 15 Minutes
Total: 9 Hours

1. Peel and chop pears into 1/4-inch pieces; discard seeds. Place pears and next 5 ingredients (through lemon) in a large bowl; toss to coat. Let stand at room temperature 6 hours (or refrigerate overnight), stirring occasionally.

2. Pour pear mixture (including accumulated juices) into a large heavy saucepan or enameled cast-iron pot. Cover with water to 1/2 inch above fruit. Bring to a simmer over medium heat. Reduce heat to medium-low; cook 1 1/2 to 2 hours or until fruit achieves a jammy consistency, stirring frequently toward the end of cooking. Remove from heat; stir in vinegar. Cool. Store in refrigerator up to 2 weeks.

Created date

September 2015

Nutritional Information

Calories 35
Fat 0.2 g
Satfat 0.0 g
Monofat 0.1 g
Polyfat 0.1 g
Protein 0.0 g
Carbohydrate 9 g
Fiber 1 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 128 mg
Calcium 8 mg