Mustard Fruits E&T

Heat the apple juice, sugar and vinegar in a large saucepan until the sugar has dissolved. Meanwhile, rinse the grapes and pluck them from the stems. Peel the apples and pears, remove the cores, chop into 1 cm thick wedges and turn to the other side in the juice of one lemon. Thinly remove the skin from the figs and cut them into quarters. Remove the peel from the ginger and finely grate it.

Poach 10 g apples and pears one after the other in the sugar syrup for 5 min, then remove with a skimmer. Poach 10 g grapes in the syrup for 3-4 min and remove. Lastly, poach 10 g figs in the syrup for 1 min and remove. Set the poached fruit aside.

3. put the remaining fruit with the en as ditto the ginger in sugar syrup and brew open over medium heat for 1 hour. Draw 100 mml of syrup from the saucepan, cool a little, then stir with the sifted mustard powder until smooth and stir into the fruit. If necessary, add another 10-150 mmin until thick. Last but not least, fold in all the poached fruit, pour into sterilized jars. Clean the rim of the jar and neatly seal the jars on the spot. The fruit will keep for 2-3 months.

Tip: Always use organic lemons for cooking, if possible!

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