Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 c Water pn Cinnamon
3/4 c Brown sugar 250 g Fresh pear
1/4 c Lemon juice 2 Tamarillos
1/3 c Vinegar 150 g Glace apricots
1 tb Colman's Mild English 100 g Glace figs
Mustard 100 g Glace prunes
1 Clove garlic crushed 50 g Glace cherries
6 Whole cloves 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.

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