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.

Apple Core Mostarda

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.

apple core mostarda

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.

Other recipes for The Apple in Four Acts