Impromptu Mustard Fruit With Mascarpone Recipes

MUSTARDA DI CREMONA (ITALIAN FRUIT MUSTARD)

Steps:

• Put the pears, plums, apricots, figs and cherries in a saucepan and add water just to cover.
• Add the sugar and lemon juice, stir and bring to a boil.
• Reduce the flame and cook over a low flame for 10 minutes.
• Drain the fruits, reserving the syrup.
• Distribute the fruits on a baking pan and place in an oven that has been heated to 120 degree Celsius just until the fruits are dry (about 30 minutes).
• Pour the wine into a saucepan and add the honey and reserved syrup, stirring well.
• Bring to a boil and boil over a moderate flame for about 5 minutes.
• Add the mustard, mix well and remove from the heat.
• Put the fruit into sterilized jars and pour the syrup over to barely cover.
• When completely cool, seal carefully and store in a cool, dry place.
• (May be stored for up to 6 months in completely sterile jars. Once the jars are opened, refrigerate).

MASCARPONE CREAM AND BERRIES

Steps:

• In a large bowl, whisk the mascarpone, heavy cream, confectioners' sugar, and vanilla until smoothly blended.
• Using half of the mascarpone cream, divide it evenly among 4 dishes or goblets. Place a layer of your favorite berries or coulis over, and spoon the remaining mascarpone over. Top with a few more berries or coulis.
• Cover and refrigerate for 1 hour or as long as overnight. Serve cold.

IMPROMPTU MUSTARD FRUIT WITH MASCARPONE

Steps:

• Measure out the amount of jam you want into a small bowl. For each tablespoon of jam, add 1 teaspoon mustard. Stir with a small spoon, or even better, a butter knife.
• Spoon mascarpone -- a little more than half the amount of the jam -- into a bowl. Add the mustard fruit and mix lightly. Adjust to taste. Spread on toasted bread. Serve with Prosecco or with one of the great Italian sweet wines, like Recioto di Soave.