This easy Pear-Fig Mostarda Recipe is the perfect addition to your charcuterie board! Spread it over cheese, meat, or breads for the best bite. It's both savory and sweet because of ingredients like mustard seeds, figs, and more coming together in a beautiful medley of flavors!
Mostarda Recipe with Pear and Figs
I know what you may be thinking. What exactly is a mostarda? A mostarda traditionally is a Northern Italian condiment made from candied fruit and sweetened mustard, though as with most recipes, there are many variations.
It's more a technique than anything, a nice combination of savory and sweet, and it's a great spread.
It isn't a spicy recipe, though it can be if you wanted it to be. I opted for sweet peppers here to compliment the overall ingredient combination, as well as to please the family, as they don't exactly appreciate the level of spiciness that I do.
Still, the focus here is on the flavor, particularly the combination of savory and sweet, with plenty of fresh pear, dried figs, sweet peppers and mustard seeds.
Ingredients in Pear-Fig Mostarda
- White wine
- Sugar
- White wine vinegar
- Dried figs
- Pears
- Sweet pepper
- Yellow mustard seeds
- Yellow mustard powder
- Ground ginger
- Fresh chopped basil
- Salt
How to Make Mostarda
Simmer, blend, and serve. It doesn't get much easier than this!
Simmer. Add all of the ingredients to a pot. Heat to medium heat, then simmer for 15 minutes to allow everything to soften up.
Blend. Cool, then process in a food processor until nice and smooth.
Enjoy! You can use it right away or refrigerate for later. Serve cold or at room temperature.
Recipe Tips & Notes
- Refrigerate it before serving. You can use it right away, but I like to refrigerate it overnight to let the flavors mingle.
- Make it spicy if you'd like. It isn't a spicy recipe, though it can be if you wanted it to be. Feel free to use spicy peppers instead of sweet.
- Use it as part of your appetizer. It's great for spreading onto mini toasts, onto bite sized servings for boiled or cured meats, particularly onto cheeses. I enjoy layering up crackers with cheese, then finishing them up with a smear of mostarda. YUM. Perfect appetizer bite.
- You can also use it with meats. You can also serve this with any grilled or boiled meats, like beef or chicken.
Storing
Pear-fig mostarda will stay fresh in the fridge for up to 1 week. Be sure to keep it in an airtight container.
Mostarda Recipe (with Pear and Fig)
Ingredients
- ½ cup white wine
- ¼ cup plain sugar
- ¼ cup white wine vinegar
- ½ cup dried figs
- 2 pears peeled and diced
- 1 small sweet pepper chopped
- 2 tablespoons yellow mustard seeds
- 1 tablespoon yellow mustard powder
- 1 tablespoon ground ginger
- 1 tablespoon fresh chopped basil
- 1 teaspoon salt
Instructions
- Add all of the ingredients to a pot. Heat to medium heat, then simmer for 15 minutes to allow everything to soften up.
- Cool, then process in a food processor until nice and smooth.
- You can use it right away, but I like to refrigerate it overnight to let the flavors mingle. Serve cold or room temperature.
Notes
Nutrition Information
Paul:-) says
Hi Mike, Patty,
I’ve just stumbled across this recipe. It’s the first recipe I have ever seen for Mostarda.
I’ve a recipe* in an old book that I’ve wanted to cook for years which uses Mostarda di Cremona but I have’t been able to source it yet. A little more research and this recipe should enable me to make my own. Of course, I shall try this one first.
* Pheasant with Mostarda di Cremona from the book “Two Fat Ladies: OBSESSIONS”. From a BBC television show. Two very entertaining, VERY English, even more eccentric and of an era and way of life that only the very privileged enjoy. Google it.
Thanks,
Paul:-)
Mike Hultquist says
Yes, Paul, this is an old-school type recipe for sure, with many ways to make it. I had to add one way I like to make it. It's great with many dishes, quite unique.
Nat says
Is the sweet pepper what we call chilli peppers in Australia? I have it ready to add to pot but not sure if i should!! Thanks for the recipe....i'll let you know if my Italian friend likes it!
Michael Hultquist - Chili Pepper Madness says
Nat, there are many different types of sweet peppers, really just peppers with little to no heat and more of a sweet flavor. There are many types you can use. Let me know what you wind up using. I hope your Italian friend likes it!