With quince season nearly upon us in Australia, I wanted to record this fabulous recipe for Mostarda - a recipe from Bologna. You must try it. I'm always stuck for what to make with the quinces (last year I made quince paste - a real success and I'll do it again). Mostarda is a kind of spicy jam or smooth chutney and used to fill cakes and pastries - the tastiest are Raviole - pastries filled with mostarda, shaped like a mezzaluna and baked.
1 kg ripe quinces
150g unripe pears
250g prunes (stone removed)
50g blanched almonds
100g sultanas
500 ml water
500g sugar
grated rind of a lemon
1 cm piece cinnamon stick
2 tbspn vinegar
1 tspn mustard seeds
Chop the quinces and pears without peeling nor removing seeds and cores (all the hard bits will be sifted through in the food mill). Mix together with all other ingredients and cook slowly until quinces are cooked. Pass all through a food mill. Fill clean jars, seal and cook in a bain-marie for 30 minutes.
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