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 A unique and delicious chutney for baked ham, lamb and fowl dishes. Here it is served with baked ham-off-the-bone |
 All you need are just a few figs... |
 ...a few pears... |
 ...some honey, vinegars and common spices...voila! A wonderfully delicious, palate pleasing chutney |
 Old Glory & The Flag of Michigan |
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I still had a few pears from the orchard and the figs are almost finished. Why not a Pear & Fig chutney? Easily done!
This is everything a chutney should be. The flavors of the pears, combined with the figs' texture and sweetness, the plump raisins and blend of vinegars easily marry to the aromatic spices. And a quality cracked black pepper brings just the right amount of bite to the dish.
And, yes, AWESOME with certain bold cheeses...
This recipe will produce about 12 oz. of very useful fruit chutney.
Ingredientes
- 6 pears, peeled, ends removed, quartered and seeded (I use Bartletts)
- 8 figs, stems removed, and cut in half (I use either Brown Turkey or Kadota)
- 1/4 C raisins, golden seedless (large, if possible)
- 1 C honey (we use raw MIchigan wildflower)
- 1/4 C apple cider vinegar
- 1/4 C balsamic vinegar
- 1/2 tsp ground cloves
- 1/2 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/2 tsp pure vanilla extract
- 1 tsp freshly ground black pepper (preferable Tellicherry)
Direcciones
- In a medium saucepan, place the pears, figs, vinegars and heat over medium for 15 minutes, stirring occasionally.
- Add all the spices and the honey and bring to a boil, stirring frequently to combine and prevent caramelization
- Reduce to a simmer and stir occasionally to reduce the liquids, about 20 minutes
- Add the black pepper and stir for another 15 minutes
- When the mixture has thickened to a jammy consistency, you can spoon the chutney into 2 pint jars, filling one full and the second half way
- Refrigerate for two or three days
- Try this on nice slices of ham baked and cut off the bone, most pork cuts and roast lamb, or well-seasoned fowl.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 233g | |
| Recipe makes 8 servings | |
| Calories 262 | |
| Calories from Fat 3 | 1% |
| Total Fat 0.36g | 0% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7mg | 0% |
| Potassium 340mg | 10% |
| Total Carbs 69.01g | 18% |
| Dietary Fiber 5.7g | 19% |
| Sugars 58.94g | 39% |
| Protein 1.22g | 2% |
Evaluaciones
08 de Diciembre de 2011
Amos this sounds awesome. I've been looking for a fig relish or chutney to top brie. Thanks for sharing!
09 de Diciembre de 2011
This is just what I was looking for! I am attending a wine and cheese party this weekend, and was asked to bring an appetizer platter. Cheese platter, assorted crackers, and this wonderful looking chutney!! Not so boring a platter after all, thanks to you!1 reply
Thanks for sharing, Amos.
Alison
09 de Diciembre de 2011
I love chutney, and pears are my favorite fruit for winter. What could be better. Plus, the gentle blend of spices makes my mouth extremely happy.
I made a small batch for myself; now I may do this for holiday gifts too.Yo he cocinado/probado esta receta
Comentarios
25 de Febrero de 2021This sounds delicious. How long will the chutney last in an unopened jar and how long after opening?1 reply
Thank you
11 de Diciembre de 2011Hi, Judee - That is EXACTLY what I am serving ot warm up New Year's Eve at our place. I am plating an assortment of cheeses and pairing them with the Pear & Fig Chutney, the Fig with Rosemary & Lemon, and the Fig with Orange & Honey combinations I preserved this Autumn. I am sure the guests will enjoy the comparisons and the pairings. Let me know if you follow through!- 10 de Diciembre de 2011Stacey - Thanks, so very much! You have given me a wonderful Christmas present with your kind words and positive review. I hope all is well with your family.1 reply
- 09 de Diciembre de 2011A.L. - I hope I hear from you following the event. You know, any of the 3 recipes I have posted work with cheeses. I especially like the Fig with Rosemary & Lemon with blue-veined cheeses. Good luck & get cookin'! best regards - Amos
- 08 de Diciembre de 2011Hi, Pat - I like it with appetizer cheeses. Have not tried Brie, but it balances well with some of the stronger cheeses. And very bright with a Manchego. Thanks for the encouragement and great to hear from you, as always!
