This condiment works beautifully as an accoutrement to a semi-firm or blue cheese, preferably one made from sheep milk, such as a Roquefort or Abbaye de Belloc. Alternately, it can be warmed in a pan and brushed as a glaze over roast duck or pork.
2 Pink Lady apples, 1/2-inch dice
2 tablespoons yellow mustard seed
2 tablespoons apple cider or champagne vinegar
Melt sugar with 2 cups water over low heat in a small saucepan. Increase temperature and cook until it forms a syrup, carefully stirring to prevent caramelization. Just after soft ball stage, remove from heat, and cool for 5 minutes. Stir in apples and return to low heat for 10 minutes. Pour into a non-reactive bowl, stir in mustard seed and vinegar, let cool slowly. The mostardo will keep for a month if refrigerated.
Keywords: Apple Mostardo, Pink Lady apples, mustard