Receta (Nearly) Wordless Wednesday: pear chutney recipe
The original recipe uses this as a base for a bruschetta with blue cheese, pecans and herbs (which was awesome!) but it was so good solo that I'd recommend using as an accompaniment to roast pork or chicken, too.
- Pear Chutney (from Cooking Light)
- 2 teaspoons olive oil
- 1/4 cup finely chopped shallots
- 1 1/2 cups finely chopped peeled pear (about 2)
- 1/2 cup pear nectar
- 1/4 cup finely chopped dried apricots
- 2 tablespoons sugar
- 1 1/2 tablespoons cider vinegar
- 1/8 teaspoon salt
- 1 (3-inch) cinnamon stick
Heat oil in a small saucepan over medium-high heat. Add shallots, and sauté for 2 minutes or until soft. Add pear and the remaining ingredients; bring to a boil. Reduce heat to medium; cook 20 minutes or until pear is tender and mixture is thick. Cool to room temperature. Discard cinnamon stick.