A unique and delicious chutney for baked ham, lamb and fowl dishes. Here it is served with baked ham-off-the-bone
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.
- 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)
- 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.
|Amount Per Serving||%DV|
|Serving Size 233g|
|Recipe makes 8 servings|
|Calories from Fat 3||1%|
|Total Fat 0.36g||0%|
|Saturated Fat 0.06g||0%|
|Trans Fat 0.0g|
|Total Carbs 69.01g||18%|
|Dietary Fiber 5.7g||19%|