Pear and ginger chutney
Pears were originally grown near the Caspian Sea before spreading to Asia, then the rest of the world. Although it has never been as popular as the apple, the pear is one of my favourite temperate fruits, partly because it is so versatile and complements savoury foods such as cheese. This pear chutney is fantastic with cured meats, hard cheeses and smoked fish, which works well with the spicy ginger flavours.
Ingredients
60ml extra-virgin olive oil
1 tsp rosemary, finely chopped
150g sultanas
150g brown sugar
400ml cider vinegar
50g fresh ginger, finely sliced
800g pears, peeled, cored and cut into wedges
1/2 tsp sea salt
1/4 tsp nutmeg, freshly grated
1/2 tsp ground coriander
1 tsp brown mustard seeds
Method
Heat the oil in a large saucepan, add the rosemary, sultanas and sugar, and fry until the fruit begins to caramelise.
Add the vinegar and boil on a high heat for three minutes. Add the remaining ingredients, bring to the boil, then lower to a simmer and cook until most of the liquid has evaporated.
Because of the fruit, this chutney has a tendency to stick to the bottom of the pan, so stir it well and keep an eye on it.
Don’t let the pears cook too much; they should keep their shape. Spoon it into clean hot jars, filling them as full as you can, and seal while hot. Store in thefridge.
FRANK'S TIP
Don't use fully ripe pears for cooking, as they will fall apart. You need them slightly firm.
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