Apricot Mostarda

By • April 8, 2016 0 Comments

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Apricot Mostarda


Author Notes: Recipe courtesy of Molto Gusto (ecco 2010)Mario Batali

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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
  1. 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.
  2. 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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