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Double Pear Chutney
This chutney is so delightful you will be tempted to serve it with everything and on anything that comes near it. It is fantastic with any roast meat, assertive fish, fresh biscuits, or just plain toast! Dried cranberries make a great addition or replacement for the raisins and add more fall flavor. This chutney stores well for at least a week in the refrigerator and is better made a few days in advance for the flavors to mellow. Pear juice, apple juice, apricot nectar, or even orange juice - or really any similar juice - can be used in place of the pear nectar with good results if you cannot find it.
1 1/2 cups pear nectar
3/4 cup dark brown sugar
Juice and minced zest from one large lemon
1/2 cup apple cider vinegar
2 pounds peeled, cored and diced Anjou pears
8 ounces coarsely chopped dried pears
3 ounces golden raisins
1 teaspoon minced fresh gingerroot
1/2 teaspoon ground cumin
Dash cayenne pepper
Bring the pear nectar to a boil and add the brown sugar. Stir until the sugar dissolves. Add the remaining ingredients and return to a boil. Reduce the heat and simmer for 20 minutes, or until the chutney is thick. Remove from the heat and cool to room temperature. Refrigerate for at least 24 hours before serving chilled or at room temperature.
Makes 6 servings.
Preparation Time: 5 minutes
Cooking Time: 25 minutes
Cooling Time: 24 hours
Total Time: 24 hours, 30 minutes
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