FOR THE MOSTARDA
In a large bowl, coat the apples and pears with sugar. Cover and refrigerate overnight. Strain the sugar and juices into a sauce pan and bring to a low boil. Pour hot syrup over the apples and pears, cover and refrigerate overnight. Transfer the fruit and juices to a large sauce pan, add the dried apricots and cherries, bay leaves, ginger, wine and vinegar. Over medium heat, cook the mixture for 30 minutes. Remove bay leaves. Add mustard oil. Cool mostarda and place in sterilized jars.
FOR THE BRIE
Preheat oven to 300°F. Place brie wheel on a serving plate on baking sheet lined with parchment paper. Bake until softened, about 5 minutes. Serve with toasted baguette and mostarda.
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|Serving Size: 1 Serving (385g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 165 (24%)|
|Amt Per Serving||% DV|
|Total Fat 18.4g||24 %|
|Saturated Fat 10.5g||53 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 56.7mg||17 %|
|Sodium 18634.6mg||643 %|
|Potassium 616.6mg||16 %|
|Total Carbohydrate 103.9g||31 %|
|Dietary Fiber 7.9g||32 %|
|Sugars, other 96g|
|Protein 27.9g||40 %|
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Calories per serving: 680
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