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Author Notes: Recipe courtesy of Molto Gusto (ecco 2010) —Mario Batali
Makes 4 cups
- 4 cups (about 1 pound) dried apricots, thinly sliced
- 3/4 cup simple syrup
- 1/2 cup dry white wine
- 1 1/2 teaspoons hot red pepper flakes
- 1 tablespoon mustard seeds
- 1 tablespoon mustard oil
- Combine the apricots, simple syrup, and wine in a medium pot and bring to a boil. Reduce the heat and simmer for 15 minutes to soften the apricots.
- Transfer to a bowl and stir in the pepper flakes, mustard seeds, and mustard oil. Let cool, then cover and refrigerate overnight before serving. (The mostarda can be refrigerated for up to 1 month.)
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