With an abundance of delicious sweet, juicy pears available from our new stallholder Richard of The Sugar Pear Co, I thought I needed to add new pear recipe to my repertoire. Apart from eating a pear whole as a snack, I often make the classic French pear, rocket, walnut and blue cheese salad with a walnut oil and lemon juice dressing. I asked our chef Lou for his favourite way of cooking pears and he very kindly passed on his pear chutney recipe. The list of ingredients seems long but you just need to throw them altogether in a pot and cook.
- 375g diced pears
- 60g cooking apples
- 1/2 tsp salt
- 125g fresh ripe diced tomatoes
- 60g diced onion
- 40g sultanas
- Juice of 1 orange
- 1 tbsp of orange zest
- 150g castor sugar
- 1/4 tsp each of cinnamon, nutmeg, cayenne pepper
- 15g grated fresh ginger
- 150ml white wine vinegar
- 1 pinch of saffron threads
Add all the following to a large pot:
Bring to the boil and then simmer until all the ingredients have broken down and the chutney has a thick consistency. Cooking 3 1/2- 4 hours. Leave the lid off for the last hour or so. At that stage taste the chutney and if you want it to be hotter add a little more cayenne pepper.
Cool slightly and put into steralised jars. This will make 2 jars.