PEAR ROYALE CHUTNEY
The combination of these fruits creates a show-stopping, luxurious-looking purple condiment that zings with freshness and spice. Although I appreciate this served with poultry, I love it with hard, aged cheeses, especially Manchego. Cheese on a cracker gets a holiday buzz with a teaspoon of chutney on top.
Servings: 2 cups
Ingredients
- 1 cup pears cored and diced (skin on, just a bit underripe)
- 1 tablespoon lemon juice
- 1 cup plus 2 tablespoons water divided
- 1 cup diced onion
- ½ teaspoon salt
- ½ teaspoon coriander
- ½ teaspoon allspice
- ¼ teaspoon chili powder more or less depending on spice tolerance
- ¼ teaspoon black pepper
- 2 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 1 cup blueberries
- 2 tablespoons brown sugar
- 2 tablespoons apple cider vinegar
- 1 cup dried cherries
Instructions
- Prepare pears and sprinkle with lemon juice.
- Add 2 tablespoons water, onions, and salt into large saucepan and cook for 3 to 5 minutes until onions soften and much of the liquid has evaporated.
- Add spices, garlic, and ginger, and cook until aromas are released, about 1 or 2 minutes.
- Add pears and blueberries to pot and stir to coat the fruit with spices, then add 1 cup of water and sugar. Cook for about 5 minutes.
- Add vinegar and cherries and cook until sauce has thickened. It is done when you can drag a spoon through the mixture and the path will remain.
Notes
A serving of chutney is about 2 tablespoons to ¼ cup.
