GOLDEN SAFFRON PEAR CHUTNEY
A deep coloured, fruity and intensely flavoured chutney. I concocted this recipe last year, when we had lots of windfall pears......and, I slipped a bit of saffron in for good measure! This chutney is delicious with ALL cheeses, but especially strong hard cheeses such as Farmhouse Cheddar, Gruyere, Comte and Cantal. It also goes exceedingly well with cold meats and charcuterie - especially cold roast Ham. Dollop it in sandwiches, add it to curry & cooking sauces.....the list is endless for this fruity chutney! It is always best eaten after at least 1-2 months; the flavours are mature and mellow. (This recipe has been posted as a special dedication for two close friends, one on RecipeZaar and one who sadly passed away recently - may all your pears be saffron pears & all your days be golden.)
Provided by French Tart
Categories Pears
Time 1h20m
Yield 2 1lb jars
Number Of Ingredients 14
Steps:
- Put all the ingredients into a large preserving pan, except the pears and the tomatoes - leave them to one side for now.
- Simmer for about 30 - 45 minutes - stirring all the time until the mixture is reduced and syrupy.
- (It should be thick enough to coat the back of a spoon and not be too runny.).
- Add the pears and the tomatoes and continue to cook for 15-20 minutes, or until the pears are just soft.
- Pour into hot and sterilised jars - seal and then store the chutney in a cool, dark place.
- It is better eaten after 1-2 months.
- This chutney keeps for up to 2 years.
Nutrition Facts : Calories 1530.3, Fat 3.3, SaturatedFat 0.8, Sodium 2411.9, Carbohydrate 365.2, Fiber 38.4, Sugar 257.4, Protein 11.9
GINGER PEAR CHUTNEY
Great way to use up pears, including recent windfalls as they've got to be peeled and chopped anyway. Nice with pork or as a condiment with curry. Very gingery. It gets better as it ages.
Provided by Kathleen Constance
Categories Chutneys
Time 2h30m
Yield 12-14 half pint jars
Number Of Ingredients 9
Steps:
- In large preserving kettle or dutch oven, combine all ingredients and bring to a boil, stirring frequently.
- Reduce heat and simmer, uncovered, for about 1 1/2 hours, continuing to stir occasionally.
- Remove from heat and pour into hot, sterilized jars, leaving 1/8 inch headspace. Add lids and rings and process jars in a boiling water bath in a canner for 15 minutes. Take the canner off the heat and let water stop boiling before removing jars. Carefully remove jars and let sit. As they cool, the jars will seal themselves with a"pop". Label, and store in cool, dry, dark place.
- To prepare the jars, I first wash them in the dishwasher, or in the sink with very hot, soapy water, then rinse them well and put them in a warm oven, taking the jars out one or two at a time when filling them.
- I soak the lids in very hot water and put them immediately from the hot water onto the filled jars, making sure the rims of the jars are clean, then add the rings (which I've also soaked in hot water) and screw them on the jars just finger tight.
PEAR CHUTNEY
Ohh, so you want something different for your special cheese platter ......hey then h'ava go at this ...... this maybe the recipe you need! This is soooooooo good! This is a bewdiie mate! DH says "This chutney is great with Blue Cheese." I just prefer it on a cracker 's, damper or bread with cold meat! Serving size depends on what size jars you may use.
Provided by Tisme
Categories Pears
Time 1h25m
Yield 2 jars
Number Of Ingredients 8
Steps:
- Place 300ml vinegar into a pan with the remaining ingredients, season (optional) and slowly bring to a simmer over a slow to medium heat, stirring for 2-3 minutes until sugar dissolves.
- Cook for 25-30 minutes until fruit is tender. Add remaining vinegar and cook for 30-40 minutes or until chutney is thickened and liquid is almost evaporated. Transfer liquid into sterilised jars. Cool jars.
- The chutney can be eaten immediately or it will keep in a cool dark place for up to six months.
- Place chutney into the fridge after opening and use within 2-3 months.
Nutrition Facts : Calories 1843.1, Fat 1.9, SaturatedFat 0.2, Sodium 117.2, Carbohydrate 466.4, Fiber 36.8, Sugar 365.8, Protein 13.4
JACQUES PéPIN'S PEAR CHUTNEY
This chutney has a great balance of sweet, savory, sour and fragrant flavors, and is really good with holiday meals. Lasts for weeks in the refrigerator. For best taste, prepare it a few days ahead. From the book, Jacques Pepin Celebrates, 2001. Make sure to have a large jar ready for storing the chutney after cooking.
Provided by ninja
Categories Pears
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Grind the allspice, cloves, mustard, coriander and the peppercorns to a powder in a spice-grinder.
- Transfer to a saucepan, and mix in the remaining ingredients. Bring to a boil, stirring occasionally, cover, reduce the heat to low, and boil gently for 30 minutes.
- Uncover and cook about 20 minutes, until most of the juice has evaporated and the chutney is just moist. Transfer to a jar and cool. Cover and refrigerate. Keeps for weeks refrigerated.
Nutrition Facts : Calories 234.6, Fat 4.3, SaturatedFat 0.3, Sodium 111.2, Carbohydrate 49.9, Fiber 4.5, Sugar 34.2, Protein 2.8
MAR-A-LAGO PEAR CHUTNEY
Make and share this Mar-A-Lago Pear Chutney recipe from Food.com.
Provided by cookiedog
Categories Pears
Time 15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°.
- Toss the diced pears with the cinnamon and salt. Bake on a parchment-lined cookie sheet for 10 minutes.
- Cool and mix with the chutney and currants or raisins.
Nutrition Facts : Calories 33.5, Fat 0.1, Sodium 388.4, Carbohydrate 8.9, Fiber 1.4, Sugar 6.8, Protein 0.4
SPICED PEAR CHUTNEY
This fruity chutney with pears, sultanas, a hint of chilli, star anise, ginger and cumin is the perfect way to preserve a taste of autumn
Provided by Tom Kerridge
Categories Condiment
Time 55m
Yield makes 1 litre
Number Of Ingredients 10
Steps:
- Put the sugar, cider vinegar, perry, star anise, cumin, red onions and ginger in a large saucepan and bring to the boil.
- Add the pears and chillies and simmer for 40 mins until the liquid is syrupy and the pears are just cooked. Stir in the sultanas, remove from the heat and leave to cool, then spoon into sterilised jars.
Nutrition Facts : Calories 25 calories, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber
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