Pear mustard

Ingredients for 1 servings:

• 1 kg pear(s), ready to cook
• 250 ml pear juice, unsweetened
• 150 ml white wine vinegar
• 150 g sugar
• 30 g mustard powder, yellow

Instructions

Working time approx. 30 minutes; Rest period approx. 21 days; Cooking/baking time approx. 1 hour; Total time approx. 21 days 1 hour 30 minutes

heavenly with cheese

Peel, core, and finely dice the pears. Slowly bring the pear juice, vinegar, and sugar to a boil in a saucepan. Stir occasionally to dissolve the sugar. Add the diced pears to the syrup and simmer over low heat for 45 minutes. Mix the mustard flour with 2-3 tablespoons of the cooking liquid, add to the pears, and simmer for another 15 minutes. Stir continuously, as the mixture will thicken and burn more quickly. Pour the mustard into sterile twist-off jars. Let it steep for 3 weeks before using. The mustard can be made with almost any fruit. Figs are also very tasty. If you like chunks, you can remove about 200g of fruit with a slotted spoon after 5 minutes and add it back in with the mustard flour.