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.

SUGGESTED DOP PRODUCTS:
-Nocciola del Piemonte (Piémont)

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