Mustard fruits
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Water |
| ¾ | cup | Brown sugar |
| ¼ | cup | Lemon juice |
| ⅓ | cup | Vinegar |
| 1 | tablespoon | Colman's Mild English Mustard |
| 1 | Clove garlic crushed | |
| 6 | Whole cloves | |
| 1 | pinch | Cinnamon |
| 250 | grams | Fresh pear |
| 2 | Tamarillos | |
| 150 | grams | Glace apricots |
| 100 | grams | Glace figs |
| 100 | grams | Glace prunes |
| 50 | grams | Glace cherries |
| 100 | grams | Glace pineapple |
Directions
Simmer the water, brown sugar, lemon juice and vinegar for five minutes until the sugar dissolves. Add the mustard, garlic, cloves and cinnamon. Peel and core the pear. Peel the tamarillo. Chop all fresh and glace fruits into bite size pieces. Add the fruits to the spiced syrup and simmer for 10 minutes until the fruit is still whole but very soft. The Mustard Fruits can be served cold or warm with slices of succulent leg ham. To keep the Mustard Fruits, pour into sterilised jars and seal. They will keep for 1 to 2 months in the fridge.