Italian Mustard Fruit with Goat Cream Cheese and Bread

Ingredients

• 500 g small pears (firm, slightly ripe)
• 300 g apricots (firm)
• 2 Apples
• 1 lemon (juiced)
• 250 g apple cider vinegar (or white balsamic)
• 100 g jaggery (Indian sugar)
• 2 tbsp olive oil
• 2 cm ginger (peeled, thin slices)
• 2 hot red chilies (multiple slit)
• 1 tsp dark mustard seeds (coarsely crushed)
• 1 tsp salt
• 0.5 tsp garam masala

Instructions

1. 1.

   Crush the jaggery finely and warm it gently with the vinegar until dissolved. Peel, halve and core the pears; peel, core and cube the apples; blanch, peel, halve and core the apricots. Toss all fruit immediately in lemon water, then drain thoroughly.

2. 2.

   Heat olive oil, add ginger and chilies, sauté for about 1 minute while stirring. Add the fruit, cook for 1 minute until all pieces are coated with the spiced oil. Stir in salt, mustard seeds and garam masala, pour over vinegar. Reduce heat and simmer gently for a few minutes until pears are cooked but still firm. Remove fruits with a slotted spoon, place them in jars without chilies. Reduce the sauce slightly, then ladle it hot over the fruit so they are fully covered. Seal jars and let cool. Store in refrigerator; shelf life about 3–4 weeks.

3. 3.

   Serve with goat cream cheese wrapped in vine leaves and bread.