A delicious way to use his lights on, which soon will begin to be both here and among the recipients when I have given them away. It is important that the bulbs used is a little fast for it if they are to remain in chunks after cooking.
Hvis du anvender faste pærer giver portionen her meget tæt på 4 liter.
About . 3 kg modne, standard bulbs
Dried figs – ca 500 – 750 gr. works fine I think
500 gr muscovado sukker
650 gr rå rørsukker
1 dl olie
3 top spsk salt
1 – 2½ dl water (start med 1 dl)
350 gr gule sennepsfrø
3 top spsk gul sennepspulver
chili to taste, chopped (fruity chillies are ideal for this – but do like plenty of them)
maybe some. Sodium benzoate
Peel and core the pears. Cut them into small pieces – ca 1 x 1 cm.
Cut the figs into little pieces smaller than bulbs.
Pour all of the ingredients – except powdered mustard, mustard and chili – in a pot and mix it well. Læg låg på og lad det stå i stuetemperatur og trække 2 – 4 timer. Turn the like around it along the way – the juice will begin to pull out of the bulbs.
Bring massen langsomt i kog.
Småkoger uden låg i ca 30 minutter til pærerne er møre og saften kogt passende ind. The consistency should be not too thick syrup towards the end of cooking time. It thickens further when mustard comes in.
If there is no liquid on the way, then add a little more water – det kommer meget an på hvor faste pærerne er.
Stir occasionally and especially at the end – Do not burn on the bottom.
A large – like deep – pot is a good idea. It splutter slightly.
Is it too thin, so let it boil a little longer.
Absorption of heat and sow mustard powder, mustard and chili.
Smag til med lidt mere salt og måske mere chili.
Remove from the heat and add Atamon as directed on the bottle if you want. Alternatively mostardaen henkoges.
Put into clean, scalded, atamonskyllede glass (unless you preserve al) as close immediately.
If you like it, then add chopped dried apricots instead of figs and / or light raisins.
Eat items. til ost, spicy sausage, meats, boiled eggs, i sandwich osv. Fatastisk to strong blue cheese and really old cheese.
Mostarda made traditionally also used a different method where the juice first pulled out of the fruit over several days. The juice made into syrup as the fruit then cooked tender in. The above method does work very well when there are berries in mostardaen.