Grilled Plum Mostarda Recipe

From Rob Levitt of Butch­er & Larder

Mostar­da is a mus­tard-based condi­ment from north­ern Italy. Tra­di­tion­al­ly, it involves pre­serv­ing fruits in a sweet-savory syrup fla­vored with whole mus­tard seeds. This is a very non-tra­di­tion­al recipe, but the results are sim­i­lar and real­ly deli­cious. It is per­fect with cured meats and cheeses, on a ham sand­wich, dol­loped onto a pork chop still hot off the grill or on a braised pork shank just out of the slow cook­er. Here I use plums, but any stone fruit will do. Pro tip: this is espe­cial­ly great if you have fruit that is slight­ly under-ripe, as they tend to be a bit more tart- per­fect to cut through rich, fat­ty meats and cheeses.

Yields: 12 oz, but this recipe can be scaled up eas­i­ly and lit­tle jars of ‘home made mostar­da’ make great gifts!

3 Plums — halved, stones removed
1 8 oz jar whole grain mus­tard (I real­ly like the Amer­i­can Spoon Whole Seed)
1 Tbs salt
1 tsp Ground star anise
1/2 tsp Kore­an chili (or cayenne, black pep­per, or omit if you don’t want any heat)
3 tsp Canola oil

1. Toss the plums with the oil, salt and spices.
2. Char plums cut side down over a hot grill or under a broil­er.
3. When cool, pulse in a food proces­sor or chop by hand. You don’t want big pieces, but you don’t want it too smooth either.
4. Place pulp in a sieve over a bowl and let drain for about an hour (Save the juice! It is great in a pan sauce or a vinai­grette.)
5. Fold the pulp and the mus­tard togeth­er and put into a jar or ramekin.