Asian Pear Chutney

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Asian Pear Chutney

 

10 medium size Asian pears, peeled

1 cup pear juice

3/4 cup sugar

1 cup water

1/4 cup rice vinegar, or other mild vinegar

1/2 large orange

1 lemon

1 cup golden raisins

2 tbsps. chopped candied ginger

1/8 tsp. ground ginger

1/4 tsp. allspice

salt and pepper to taste, optional

1 1/2 cups light brown sugar, not packed

 

Set aside all but one peeled pear. Mix sugar and water and

bring to a boil. Lower heat. Cut pear into chunks (discard

core), add to syrup. Cook until pear softens and flavors

syrup. Remove from heat and mash fruit. Add vinegar.

While syrup is cooking, core pears and chop coarsely, or

dice. Use food processor to finely chop lemon and orange,

including peels. Coarsely chop raisins, and cut ginger into

small pieces.

To finished pear syrup, add diced pears and chopped citrus,

raisins and ginger Mix in spices and brown sugar. Cook over

moderately low heat, stirring until sugar is dissolved.

Bring to a boil, then simmer, stirring occasionally for 1

hour, or until it is thick and a small spoonful holds its

shape on a saucer.

Makes about 6 cups.

 

 

 

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