1) Prepare the mustard. Peel quinces, renette is pears, cut them into cubes and put them in a saucepan. Add the pulp of peeled lemons live and chopped, the wine and 1/2 glass of water; cook for 20 minutes over moderate heat. Pass everything through a vegetable mill, then put the puree back into the pot with half of the candied fruit, lo sugar and two nice pinches of salt; cook until the mixture has the consistency of a jam. Turn off and after a few minutes add themustard essence: stay away from the pot to avoid irritating your eyes with exhalation. Cover and leave to cool (if you do not use mustard essence, blend 1 heaping tablespoon of yellow mustard seeds, dilute the flour obtained in half a glass of sweet white wine and join the fruit blend immediately after passing it).
2) Mount the cream with the electric whips and then add it to the mascarpone cheese with a hand whisk.
3) Cut the Pandoro in horizontal slices of 2 cm thick. Spread them with mascarpone cream, add a little mustard to each one and recompose the Pandoro staggering the slices in order to obtain a "Christmas tree" effect; decorate the tips with i remaining candied fruit.
