Grape Mostarda Piemontese Style
Ingredients for - people
    (Inspired by Rita Boini’s “Natale a Tavola”)
  • 3 litres of filtered grape must
  • 600 g of quince
  • 800 g of pears
  • 200 g of sugar
  • 8 fresh figs, not too ripe
  • 10 hazelnuts
  • 10 walnuts, halved
  • rind of 1 large lemon
  • 1stick of cinnamon
  • 3 cloves
Toast all of the nuts. Chop all of the fruit into small pieces.

In a large saucepan, boil the grape must down to 1 litre. Add the nuts, hazelnuts, fruit, cinnamon, cloves, lemon rind and sugar.

Cook until liquid reduces to half. Pour into jars.

Chef’s Note: This recipe is usually prepared during harvest time and kept for Christmas, it may also be made fresh and served hot on creams, cakes or to accompany meats.

-Nocciola del Piemonte (Piémont)

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