Burnt Pear Mustard
by
Quinten Calliauw
By "burning" the pears, we create a beautiful dark caramelized dimension in this mustard. This recipe is the perfect balance of flavors and can be served with savory dishes like grilled pork or with cheese.
This recipe was created while searching for a condiment to add to a grilled pork dish. Quinten loves mustard and began experimenting with different types of fruits until he created the burnt pear version, which complemented the grilled pork perfectly.
Once made, this mustard can be stored in a sterilized recipient in the refrigerator for up to two weeks.
- Level
Intermediate
- Cooking
2h
- Overral
3h
- Ready
Pear
1.5kgMustard
80gTarragon Vinegar
115gCinnamon Stick
2Star Anise
2Brown Sugar
300g
Equipment
Kitchen Scale
Pear
1.5kgMustard
80gTarragon Vinegar
115gCinnamon Stick
2Star Anise
2Brown Sugar
300g
Equipment
Kitchen Scale
Burnt Pear Mustard
Quinten Calliauw
Preheat the oven to 200°C
Add 1.5Kg of pears to a baking tray and bake for 1h until dark brown
Peel the pears, remove the core, and transfer the pulp with the cooking liquid to a separate container
Add 300g of brown sugar and 115g of tarragon vinegar to a pan over low heat
Add 2 cinnamon sticks and 2 star anise
Add 80g of mustard, stir and let it cook until the sugar dissolves
Add the baked pears and their liquid to the pan
Stir and let it simmer until most of the liquid has evaporated
Turn off the heat and remove the spices
Transfer the baked pears to a tall recipient and blend with a hand blender until smooth
Transfer to a storage container. The burnt pear mustard is ready
Pair it with some pork and enjoy!