QUINCE MOSTARDA

MAKES ABOUT 2 CUPS

I CREATED THIS RECIPE based on the traditional sweet and spicy Italian condiment called mostarda. This version shows off the actual fruit and keeps the sweetness in the background, making it a perfect partner to charcuterie and for cheese. I love to serve Mostarda with cheese from my favorite producer in the Northeast: Jasper Hill Farm in Greensboro, Vermont. From top right, Bayley Hazen Blue, Moses Sleeper, Winnimere, and Cabot Clothbound Cheddar.

1 bottle dry white wine

½ cup sugar

1 quince, peeled and cubed

1 pear, peeled and cubed

1 apple, peeled and cubed

1 tablespoon dry mustard powder

2 teaspoons mustard seeds

½ teaspoon white wine vinegar

⅓ cup toasted walnut halves, roughly chopped

Combine the wine and sugar in a medium saucepan and simmer until the sugar is dissolved. Add the quince and simmer for 10 minutes, then add the pears and apples and simmer, stirring occasionally, for another 15 minutes, or until the fruit is tender but still holds its shape.

With a slotted spoon, remove the fruit from the pan. Boil the liquid until reduced to about 1 cup, then add the mustard powder, stirring to dissolve any clumps. Add the mustard seeds and vinegar, stir in the cooked fruit and walnuts, then let cool to room temperature. Transfer to a covered container. The mostarda will keep, refrigerated, for about 2 weeks. Bring to room temperature before serving.