Sunday, September 19, 2010

Quick Pear Chutney

This quick pear chutney, although not exactly the real thing,  is great with pork or game.


Serves 4

1/4 cup walnuts

1 teaspoon extra-virgin olive oil

1 shallot, minced

2 ripe but firm pears, cored and cut into 1/4-inch dice

6 tablespoons cider vinegar

3 tablespoons honey

4 whole cloves

1/4 cup golden raisins

*ground ginger


1.Preheat oven to 375 degrees. Spread walnuts in a single layer on a small rimmed baking sheet, and toast until fragrant and browned, 7 to 9 minutes. Remove from heat; let cool, and roughly chop. Set aside.

2.Heat oil in a small saucepan over medium heat. Add shallot, and saute until softened, about 2 minutes. Add pears, vinegar, honey, and cloves. Bring to a boil, reduce heat, and cook until pears are tender, 4 to 5* minutes. Discard cloves, and stir in raisins and reserved walnuts. Remove from heat. Serve warm or at room temperature.

.* I leave this a little longer and mash some of the pears to make it more "chutney" like.  I also add 1/2 tsp ground ginger.

 Adapted from MarthaStewart.

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