CHAMPIONING THE PEAR!
This is a perfect chutney for the Christmas cheeseboard. It’s sweet with warm spices and goes beautifully with sharp cheddar or mature goat cheese. I used Craigies Ballyhook Flyer Irish cider in mine, which is a medium-bodied dry cider, so I’d definitely recommend splashing out a bit on something special.
RECIPE: SPICED PEAR CHUTNEY
MAKES: 2-3 JARS
- 1 tbsp. OIL
- 2 WHITE ONIONS, finely diced
- 4 large PEARS (approx. 800g), diced
- 1 APPLE, diced
- 20g CRYSTALLISED GINGER, finely chopped
- 1.5 tsp. GROUND GINGER
- 1 tsp. GROUND CINNAMON
- 1/2 tsp. GROUND CLOVES
- 1/2 tsp. GROUND NUTMEG
- 250g BROWN SUGAR
- 350ml APPLE CIDER (preferably dry)
- 100ml APPLE CIDER VINEGAR
- 1/2 LEMON, juice only (approx. 15ml)
- In a large saucepan heat the OIL. Add the ONIONS and cook on a low/medium heat for 15 minutes until they are soft and translucent.
- Add the PEARS, APPLE, CRYSTALLISED GINGER, GROUND GINGER, GROUND CINNAMON, GROUND CLOVES, GROUND NUTMEG, APPLE CIDER, APPLE CIDER VINEGAR, and LEMON JUICE (that’s all the remaining ingredients, except for the sugar).
- Give everything a good stir, bring to the boil, then simmer for 30 minutes.
- Add the BROWN SUGAR. Continue to simmer for another 45 minutes, or until you reach your desired consistency. The longer it reduces, the thicker it’ll be.
- Spoon into sterilised jars and seal. Leave in a cool, dark place for at least 4 weeks to mature.