Baked Pear-Honey Chutney with Cloves
Sauces and Marinades • European
Description
You can make a similar chutney using sour apples or a mixture of apples and quinces. It turns out very delicious if you replace part of the vinegar with freshly squeezed cranberry juice and add a bit of fresh ginger powder.
Ingredients
- Pears 5 pieces
- Spanish onions 1 piece
- Garlic 2 cloves
- Red Wine Vinegar 10 fl oz
- Honey 10 oz
- Ground clove 4 pieces
- Fresh Rose Hips 1 sprig
- Peanut Butter 1 tablespoon
- Ocean salt a pinch
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Slice the onion into feathers and the garlic into thin slices. In a skillet, heat the oil and sauté the onion and garlic over low heat until golden, stirring for 15–20 minutes.
Step 2
Using a vegetable peeler, remove the zest from the lemon in thin strips. Cut the strips into pieces 2–3 cm long. In a saucepan, combine the vinegar and honey, add the zest, cloves, and a pinch of salt. Bring to a boil and simmer on low heat for 10 minutes.
Step 3
Meanwhile, peel and core the pears, and cut them into thick wedges. Place them in a heatproof dish and drizzle with lemon juice. Add the sautéed onion and garlic, place the rosemary on top, and season with pepper.
Step 4
Pour the boiling liquid from the saucepan over the contents of the dish, and place it in a preheated oven at 355°F for 30–40 minutes. There should be no more than 240 ml of thick syrup left in the dish. Pour into jars, let cool completely, and refrigerate for 24–48 hours. Serve cold.
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