Pear Chutney
This pear chutney balances ripe fruit with shallots, fresh ginger, golden raisins and a touch of cinnamon and honey. Sweet and savory with a little brightness from lemon, it makes a versatile accompaniment for roasted meats, cheese boards or a fall holiday table.
Pear Chutney
Ripe pears, shallots, ginger and golden raisins come together in this sweet-savory chutney. Serve it alongside roasted meats, cheeses or other fall dishes.
Ingredients
- 1 tablespoon butter
- 10–12 shallots, peeled and halved
- Juice and zest of 1 lemon
- 4 ounces golden raisins
- 1-inch piece fresh ginger, peeled and diced
- 1 teaspoon cinnamon
- 1 tablespoon honey
- 4 pears, peeled, cored and diced
- Salt and pepper, to taste
Instructions
- Melt the butter in a large saucepan placed over low heat. Add all the ingredients except the pears and cook for 15 minutes, stirring occasionally. Add the pears and cook for 10 minutes more. Spoon into a serving bowl and serve alongside the Cornish hens.
Notes
Note: This can be prepared 24 hours in advance.
Pascale Beale
Chef, teacher and food writer, Pascale Beale, owner of Pascale’s Kitchen, grew up in an eccentric European family who cherish food, wine and the arts. She is the author of 10 Mediterranean-style cookbooks, including the best sellers Salade and Salade II. Her food memoir, 9’ x 12’: Adventures in a Small Kitchen, a multi-media book, is hosted on Substack. Her latest cookbook is Flavour: Savouring the Seasons.
