Apple Core Mostarda

[Ronna Welsh shared sustainable ways of wasting less in the kitchen with The Splendid Table. She breaks down an apple into four acts: Apple Core AgrodolceShallot Apple Core AgrodolceApple Core Mostarda and Apple Core Bourbon.]

Here, we take the leftover bloated apple cores from making Apple Core Agrodolce and remove the near gelatinous, intensely sweet and sour flesh. What remains are seeds and stems. These, I’ll let you put in the trash.

Membrillo is jellied quince confection, typically served with cheese and cured meats. Here, the apple cores, heavy with sweet and sour (agrodolce) syrup, inspire similar use. We add coarse mustard to the reserved apple, making mostarda out of something that was surely otherwise, trash.

  • cores from 1 recipe Apple Core Agrodolce
  • a little coarse mustard
  • maybe some brined green peppercorns

Once cooked apple cores are cool enough to handle, use your fingers to carefully remove all flesh from the stem.

Stir in about a teaspoon of mustard, or to taste. Chill in refrigerator. Serve cold, alongside grilled or cured meats or nutty cheeses.

From Ronna Welsh, Purple Kale Kitchenworks.

Top Recipes

The 20 best recipes in the history of The Splendid Table, chosen by you

We gave you 50 recipes that have been popular on our website and asked you to vote for your favorite. The votes have been counted.