MOSTARDA MANTOVANA WITH PGI PEARS

Ingredienti

12 drops of mustard essence
500 gr sugar
1 kg PGI pears from Mantua

Descrizione

Peel the pears, remove the core and cut in slices. Place the cut fruit in a container and add sugar, mix and let it rest for 24 hours. Drain in a pot the juice and make it thicker by cooking it with low fire for at least one hour and then pour on the pears. Let it rest again for 24 hours and drain the juice in a pot, make it thicken for an hour and pour it again on the pears. Let it rest for 24 hours and boil the juice with the pears for at least 10 minutes. Cool it and add the mustard essence. Combine everything in clean glass jars and preserve in a dry place, away from the heat.


Continue

Peel the pears, remove the core and cut in slices. Place the cut fruit in a container and add sugar, mix and let it rest for 24 hours. Drain in a pot the juice and make it thicker by cooking it with low fire for at least one hour and then pour on the pears. Let it rest again for 24 hours and drain the juice in a pot, make it thicken for an hour and pour it again on the pears. Let it rest for 24 hours and boil the juice with the pears for at least 10 minutes. Cool it and add the mustard essence. Combine everything in clean glass jars and preserve in a dry place, away from the heat.


East Lombardy is the European region
of gastronomy 2017

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