Mostarda of Chianti

Press the white grapes until the juice is released and collect them in a clean container. Let them sit for a day, undisturbed, until the first signs of fermentation appear, such as a vinous aroma and slight activity on the surface.

Carefully strain the crushed grapes, separating the juice from the solids. Collect a liquid that is as uniform as possible and free of coarse residues: this will be the fruity base of the preparation and should be smooth, fragrant, and slightly vinous.

Peel the red apples and pears, then cut them into even slices. Transfer them to a shallow pan Large enough to hold even grape juice; even cuts promote even cooking and allow the fruit to break down without leaving any hard pieces.

Pour the Vin Santo Pour over the apples and pears and cook over moderate heat. Continue until the wine has completely evaporated: the fruit should be softened, fragrant and without any visible alcoholic liquid on the bottom of the pan. shallow pan.

Combine the strained grape juice, honey, and a small amount of salt. Cook, stirring occasionally, until the fruit breaks down and the mixture reaches a consistency similar to that of a jam, dense and homogeneous, without excess liquid.

Take away the shallow pan from the fire and incorporates the candied fruit chopped onions, mustard powder, and red wine vinegar. Mix thoroughly until the ingredients are evenly distributed. the mixture must be homogeneous, with the candied fruit clearly visible and a clear aromatic scent.

Let it cool completely mostarda, then transfer it to clean glass jars. Close the containers and store them in a cool place; once finished the mixture It should be compact but spreadable, with a uniform consistency and without any obvious separation of liquids.