Ingredients
6 pears, peeled and diced
9 apples, peeled and diced (Granny Smith preferred)
2 cups dried cherries
1 cup golden raisins
2 Serrano peppers, chopped
2 shallots, chopped
8 cups sugar
2 bay leaves
1 cup white wine
Pinch chile flakes
Gray Salt
3½ cups dijon mustard
Large, nonstick 8 qt stock pot
Directions
In stockpot, add sugar and cook until a med-dark caramel is achieved; add shallots and the fresh and dried chilies to the caramel. Immediately add all of the fruit, wine and bay leaf. Cook gently, until the fruits are tender, and remove from heat.
Add the Dijon when the fruits have just been removed from heat.
Let cool to room temperature; store, refrigerated, in a covered container.
