Peel, core and dice the pears. Slowly bring the pear juice, vinegar and sugar to the boil in a saucepan. Stir so that the sugar dissolves. Add pear cubes to the syrup and reduce for 45 minutes over low heat.
Mix the mustard flour with 2-3 tablespoons of the cooking stock, add to the pears and cook for another 15 minutes. Stir constantly, because the mass is now firmer and burns faster. Pour the mustard into sterile twist-off jars. Let soak for 3 weeks before use.
The mustard can be prepared with almost any fruit. Fig is delicious too. If you like pieces, you can take out about 200g of fruit after 5 minutes with a slotted spoon and add it back with the mustard flour.
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