Plums are especially well suited to mostarda, where their natural sweetness is balanced with vinegar, mustard, and warm spice. This savory-sweet condiment is wonderful with cheese, roasted meats, charcuterie, or tucked into a sandwich with sharp cheddar or roast pork.
Italian prune plums work especially well because they hold their shape nicely, but Catalina or Elephant Heart plums are also delicious.
INGREDIENTS:
1 1/2 pounds ripe but firm plums, pitted and chopped
1 small shallot, finely minced
1/2 cup granulated sugar
1/3 cup apple cider vinegar
1 tablespoon yellow mustard seeds
1 teaspoon Dijon mustard
1/2 teaspoon grated fresh ginger
Pinch of salt
1 to 2 teaspoons prepared mustard, to taste
METHOD:
Combine the plums, shallot, sugar, vinegar, mustard seeds, ginger, and salt in a medium saucepan.
Bring to a gentle simmer over medium heat, stirring until the sugar dissolves.
Reduce the heat and cook gently for 20 to 30 minutes, stirring occasionally, until the plums are tender and the mixture has thickened slightly. The finished mostarda should remain somewhat chunky rather than becoming jam-like.
Remove from the heat and stir in the Dijon mustard. Taste and add a little additional prepared mustard if you would like more heat.
Cool completely, then transfer to a clean jar and refrigerate.
The flavor improves after several hours and is even better the next day.
SERVING SUGGESTIONS:
Serve plum mostarda with:
- Manchego, aged cheddar, Gouda, or goat cheese
- Roast pork or chicken
- Charcuterie
- Grilled sausages
- Crostini with ricotta
- Turkey or ham sandwiches
