The origins of this are the time honoured Italian tradition of fruit cooked in mustard syrup. The
piquant fruit is delicious with ham, turkey or just about any other smoked meat.
Makes approximately 4 cups.
500g mixed dried fruit (e.g. apricots, pears, apples, prunes)
500g white wine vinegar
2 tbsp mustard seeds
2 tsp mustard powder
1 tsp sea salt
Cinnamon sticks (optional)
Halve larger pieces of dried fruit and place with remaining dried fruit into TM bowl. Cover with water and cook for 30 minutes at 70ºC on Reverse + speed soft. Set fruit aside and reserve liquid.
Place remaining ingredients (except cinnamon sticks) and 125g reserved liquid in TM bowl and cook for 10 minutes at 100ºC at speed 2. Discard remaining reserved liquid.
Add fruit and cook for 10-15 minutes at 100ºC on Reverse + speed soft, or until fruit is soft.
Ladle into sterilized jars, adding a cinnamon stick into each, and seal while hot.
Store in a cool, dark cupboard for a month. Refrigerate after opening.