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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|Serving Size: 1 Serving (1356g)|
|Recipe Makes: 1|
|Calories from Fat: 89 (4%)|
|Amt Per Serving||% DV|
|Total Fat 9.9g||13 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 0mg||0 %|
|Sodium 209.2mg||7 %|
|Potassium 2727.8mg||72 %|
|Total Carbohydrate 518.4g||152 %|
|Dietary Fiber 26.7g||107 %|
|Sugars, other 491.7g|
|Protein 9.3g||13 %|
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Calories per serving: 2028
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