Yield: 6-8 servings
Ingredients:
- 1 cup (240 ml) sugar
- ½ cup (120 ml) honey
- 1 cup (240 ml) water
- 1 cup (240 ml) dry red wine
- 2 tablespoons (30 ml) yellow mustard seeds
- 2 tablespoons (30 ml) black mustard seeds
- 2 bay leaves
- ½ teaspoon (2.5 ml) salt
- ½ cup (120 ml) Dijon mustard
- 1 tart apple, peeled and diced
- 1 hard pear, peeled and diced
- ½ cup (120 ml) diced dried figs
- ½ cup (120 ml) diced dried apricots
- ½ cup (120 ml) dried cherries
Method:
Add sugar, honey, water, and dry red wine to a saucepan and cook over medium heat, stirring to combine.
When the sugar has dissolved and the liquid starts to bubble, add yellow and black mustard seeds, bay leaves, salt, and Dijon mustard, and simmer for 25-30 minutes.
Add apple, pear, dried figs, dried apricots, and dried cherries to a bowl and stir to combine.
Transfer the fruit to a large jar, then pour heated liquid overtop, making sure to cover completely.
Cover, refrigerate, and allow fruit to marinate for at least 24 hours before serving.
Serve alongside sliced Veal Roast (see recipe) [1].
Buon appetito!