Pear Mostarda

• 2 1/2 pounds Bartlett pears
• 1/2 cup sugar
• 2 tablespoons mustard seeds, toasted
• 2 teaspoons kosher salt
• 2 teaspoons chopped fresh thyme
• 1 lemon, thinly sliced and seeded
• 1 tablespoon rice vinegar

1. Peel and chop pears into 1/4-inch pieces; discard seeds. Place pears and next 5 ingredients (through lemon) in a large bowl; toss to coat. Let stand at room temperature 6 hours (or refrigerate overnight), stirring occasionally.
2. Pour pear mixture (including accumulated juices) into a large heavy saucepan or enameled cast-iron pot. Cover with water to 1/2 inch above fruit. Bring to a simmer over medium heat. Reduce heat to medium-low; cook 1 1/2 to 2 hours or until fruit achieves a jammy consistency, stirring frequently toward the end of cooking. Remove from heat; stir in vinegar. Cool. Store in refrigerator up to 2 weeks.

bartlett, sugar, mustard seeds, kosher salt, thyme, lemon, rice vinegar

Taken from www.myrecipes.com/recipe/pear-mostarda (may not work)