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Author Notes: Recipe courtesy of Molto Gusto (ecco 2010) —Mario Batali
Makes 4 cups
cups (about 1 pound) dried apricots, thinly sliced
cup simple syrup
cup dry white wine
teaspoons hot red pepper flakes
tablespoon mustard seeds
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.)