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Pear Chutney

Photo: Melina Hammer; Styling: Iain Bagwell
Hands-on time 45 mins
Total time 45 mins
Yield Makes 4 cups
Pear Chutney is a sweet complement to savory Sage-Crusted Pork Racks. 

Ingredients

  • 5 ripe pears, peeled and diced
  • 4 tablespoons olive oil, divided
  • 1 large red onion, cut into 1/2-inch slices
  • 1/3 cup golden raisins
  • 3 garlic cloves, minced
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon dried crushed red pepper
  • 1/3 cup red wine vinegar
  • 1/3 cup maple syrup
  • 1/4 cup fresh flat-leaf parsley
  • Salt and pepper to taste

How to Make It

  1. Cook pears in 2 Tbsp. hot olive oil in a Dutch oven over medium heat, stirring occasionally, 15 to 20 minutes or until tender. Transfer to a bowl; wipe Dutch oven clean. Heat 2 Tbsp. olive oil in Dutch oven over medium heat. Add onion; sauté 8 to 10 minutes or until tender. Add raisins, garlic, and ginger; sauté 5 minutes. Add sugar, cinnamon, cloves, and dried crushed red pepper, and cook, stirring constantly, 1 minute or until spices are fragrant. Stir in vinegar and maple syrup, and cook 3 to 5 minutes or until reduced by half. Stir in pears; cook, stirring constantly, 5 minutes. Stir in parsley. Season with salt and pepper.