Pork Fritter With Parmesan Roasted Summer Squash and Peach Mostarda Recipe

Ingredients

• 6 ea. Pierre® Zartic™ Platinum Label Thick Cut Whole Muscle Partially Cooked Breaded Pork Loin Fritters, 4 oz
• 12 Tbsp. Peach Mostarda
• 1 lb. Peaches, Fresh or Frozen, Diced ½ inch
• 2 Tbsp. Peach Jam or Preserves
• 6 oz. Apple Cider
• 1/2 cup Water
• 1/4 cup Whole Grain Mustard
• 2 Tbsp. Sugar (For frozen peach slices. Adjust based on the sweetness of fresh peach.)
• 1 tsp. Salt
• 1/8 tsp. Black Pepper, Fresh Ground
• 2 tsp. Thyme Leaves, Fresh
• 1/2 ea. Lemon, Thinly Sliced (max 1/8-inch thick), Seeded and Quartered
• 1 Tbsp. Apple Cider Vinegar
• 2 Tbsp. Dried Cherries or Cranberries
• 1 ea. Large Yellow Onion - Sliced
• 3 ea. Garlic Clove - Minced
• 2 Tbsp. Olive Oil
• 1 tsp. Thyme Leaves - Dried
• ¼ tsp. Black Pepper - Fresh Ground
• 3 ea. Zucchini -Medium - Ends Removed - Halved & Sliced 1/4 Inch
• 3 ea. Yellow Squash - Medium - Ends Removed - Halved & Sliced 1/4 Inch
• 2 ea. Red Bell Pepper - Stemmed - Seeded & Cut into 1 Inch Squares
• 1/4 tsp. Black Pepper - Fresh Ground
• 1/4 Cup Parmesan Cheese - Shredded