Title: Mustard Fruits
Categories: Fruit Holiday Condiment
Yield: 1 Servings
| 3/4 | c | Water |
| 3/4 | c | Brown sugar |
| 1/4 | c | Lemon juice |
| 1/3 | c | Vinegar |
| 1 | tb | Colman's Mild English |
| | | Mustard |
| 1 | | Clove garlic crushed |
| 6 | | Whole cloves |
| | pn | Cinnamon |
| 250 | g | Fresh pear |
| 2 | | Tamarillos |
| 150 | g | Glace apricots |
| 100 | g | Glace figs |
| 100 | g | Glace prunes |
| 50 | g | Glace cherries |
| 100 | g | Glace pineapple |
Simmer the water, brown sugar, lemon juice and vinegar for five minutes
until the sugar dissolves. Add the mustard, garlic, cloves and cinnamon.
Peel and core the pear. Peel the tamarillo. Chop all fresh and glace fruits
into bite size pieces. Add the fruits to the spiced syrup and simmer for
10 minutes until the fruit is still whole but very soft. The Mustard Fruits
can be served cold or warm with slices of succulent leg ham. To keep the
Mustard Fruits, pour into sterilised jars and seal. They will keep for 1 to
2 months in the fridge.