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Recipe Detail Page
Pear, Sweet Onion and Almond Chutney
Autumn 2007
A subtle sherry undertone with mild pears and sweet onions makes for a pleasant combination in this easy chutney. The toasted almonds add flavour and a nice contrast in texture to the tender pears. Choose fragrant but firm pears and use a variety that keeps its flavour when cooked, such as Barlett, Bosc or Packham. Serve this chutney with sharp or creamy cheeses, spice-rubbed chicken or pork and even grilled fish. Serve a spoonful of warmed chutney on top of pâté-topped baguette slices for a simple appetizer.
Makes 2 cups (500 mL)
2 cups (500 mL) chopped peeled pears
½ cup (125 mL) diced sweet onion
¼ cup (50 mL) packed brown sugar
½ tsp (2 mL) kosher or sea salt
Pinch freshly ground black pepper
½ cup (125 mL) dry sherry
2 tbsp (25 mL) white wine vinegar
1/3 cup (75 mL) chopped toasted almonds
1. Warm a 2 cup (500 mL) canning jar by filling with hot water. Set aside.
2. Combine pears, onion, sugar, salt, pepper, sherry and vinegar in a saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer, stirring occasionally, for about 15 minutes or until pears are tender and liquid is syrupy. Stir in almonds.
3. Empty jar and pour hot chutney into jar, inserting a narrow spatula gently into jar to remove air bubbles. Let cool. Cover and refrigerate for at least 2 days or for up to 1 month.
Makes 2 cups (500 mL)
