Apple And Pear Mustard Recipes

Steps:

• Peel, quarter, and core pears and apples. In a food processor, finely grate fruit (in batches, if necessary), then transfer to a 5- to 6-quart slow cooker. Stir in dark-brown sugar, salt, and cinnamon stick. Cover and cook on high, 4 hours.
• Remove cinnamon stick and reserve. Transfer mixture to processor (in batches, if necessary) and process until smooth. Return to slow cooker, along with cinnamon stick, and cook on high, uncovered, until mixture is thick and browned, 4 hours. Discard cinnamon stick and let mixture cool. Transfer to airtight containers and refrigerate, up to 3 weeks, or freeze, up to 3 months.

Steps:

• Combine the vinegar and lemon juice with the grated shallot in a mixing bowl. Then add the honey and Dijon and whisk in the EVOO in a slow stream. Season the dressing with salt and pepper. Toss the dressing with the greens and sliced fruit to coat.

Steps:

• Place wine, grape juice, cinnamon sticks and lemon rind in a saucepan.
• Bring to a boil. Simmer for 5 minutes.
• Discard lemon rind. Simmer for a further 5 minutes. Discard cinnamon sticks.
• Add fruit. Simmer for 15 to 20 minutes or until just tender. carefully blend in mustard and seeds.
• Simmer for further 2 to 3 minutes. Pour into warm sterilized jars. Seal.

Steps:

• Add the first 21 ingredients to a slow cooker.
• Put the orange halves in a food processor; pulse to chop the fruit and rind; add to the slow cooker.
• Stir the mixture well to combine.
• Cover and cook on HIGH for 1 1/2 hours, bringing mixture to a full boil.
• Remove lid and continue to cook on HIGH, stirring occasionally, until the fruits are soft and the mixture has thickened considerably (2-3 hours).
• Transfer the hot mixture to 2 clean, sterilized 1-quart Mason jars; let cool completely.
• Pour 2 tablespoons brandy into each jar; cover and refrigerate overnight or up to 1 week, to meld flavors before serving.
• Keeps in the refrigerator for up to 6 months.
• Use cold, directly out of the refrigerator.