[Sca-cooks] Pear Mustard question

[Phil Troy / G. Tacitus Adamantius]

On Jul 21, 2010, at 5:19 PM, Antonia Calvo wrote:

> Sharon Palmer wrote:
>> 
>> When I tried this, I used both the cooked pears and the juice, but re-reading it, I wonder if it means only to use the boiled down juice.  With the cooked pears, it didn't keep well.
> 
> We read it as pressing the *pears* through a sieve with mustard.  It made a sort of applesauce-like condiment.  I don't suppose it would have kept well, but we didn't try. 

Looking at the Rumpolt recipe, I'm inclined to agree that this is at least a possibility. You're clearly pushing something through a sieve; not sure what you'd need to sieve if it wasn't the pears. My suspicion is that if the cooked must/syrup is really thick and sweet, it might be possible for it to keep for a few days without refrigeration, even after the pears are added (they lose water, the mustard gains, equilibrium and all...)

Adamantius





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