With the PGI pears from Mantua you can cook a typical mustard, classic dessert from the city of Mantua.
Peel the pears, remove the core and cut it in slices. Place the cut fruit in a container and add sugar, mix and let it rest for 24 hours. Drain in a pot the juice and make it thicker by cooking it with low fire for at least one hour and then pour on the pears. Let it rest again for 24 hours and drain the juice in a pot, make it thicken for an hour and pour it again on the pears. Let it rest for 24 hours and boil the juice with the pears for at least 10 minutes. Cool it and add the mustard essence. Combine everything in clean glass jars and preserve in a dry place, away from the heat.