Words by Brett Kell
Recipes by Christina Ward
Although fondue is traditionally served with crusty bread and sometimes crudités, the remainder of its ideal accompaniments can vary widely. For a non-traditional spin, try mostarda, a condiment made of candied fruit in a mustard-based syrup, eaten alone or on bread. Because fondue is so rich and creamy, it benefits from the presence of mostarda’s sweetness and acidity. Words and measurements have been translated from the original Italian recipes.
Flavors: Tart, bright, sweet, and acidic
Story: Although mostarda is by no means a traditional accompaniment to fondue, it’s often served with cheeses in its native Italy. The mustard base relates well to the savory flavors present in fondue and raclette, while the sweetness of the fruits used in both versions below cleanse the palate.
(Makes about 48 oz.)
- 2 1/2 lbs mixed fruit (pears, cherries, figs, apricots)
- 2 1/2 c. cane sugar
- Mustard powder or seeds
Peel and chop fruit. Place in a ceramic bowl and cover with sugar. Let stand on counter/table 24 hours.
Drain liquid from bowl into a small sauce pan and bring to boil, simmer 10 minutes. Return boiled liquid … Read More