Pear Mustard

Blessed with many a pocket full of pears in the orchard this year I have been refining my recipe for Pear Mustard and am now very happy with the results 🙂

Here comes the recipe: Makes about 3 kg finished mustard, which keeps for months on end and just gets better and better in the process!

Ingredients

Pears 1 kg

Mustard seeds 550 g

Apple juice 1150 ml

Fresh Ginger 3cm piece, peeled and finely diced

Salt 4 tsp (I use my homemade celery-apple-onion salt)

Honey 4tsp

Method

Grind 550 g of the mustard seeds to a fine powder using a coffee grinder or pestle and mortar. Place the ground mustard in a large glass or ceramic bowl, jug or similar, together with 650 ml of the apple juice and the remaining 150 g of whole mustard seeds. Mix together well, cover and leave to stand overnight.

Core the pears, place in a pan with 500 ml of the apple juice and diced fresh ginger . Bring to the boil until pears become soft. Remove from heat, leave to cool and then puree with / in a blender.

Combine the soaked mustard seeds, pureed pears, salt and honey, mixing together well. Blend again briefly if you prefer an even smoother mustard – I prefer a degree of wholegrain though.

Fill into sterilised jars and seal. Kept in a cool, dark place like a cellar the mustard will keep for many, many months and just gets better with age.

Perfect for salad dressings, marinades and sauces all winter long!

3 thoughts on “Pear Mustard

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