Recipe adapted from Slow Fires. Copyright 2015 by Justin Smillie. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC. $40, 320 pages.

Justin Smillie
Recipe by Cooking Light November 2015

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Credit: Tara Donne; Styling: Alistair Turnbull

Recipe Summary test

hands-on:
15 mins
total:
9 hrs
Yield:
Serves 32 (serving size: 2 tablespoons)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Peel and chop pears into 1/4-inch pieces; discard seeds. Place pears and next 5 ingredients (through lemon) in a large bowl; toss to coat. Let stand at room temperature 6 hours (or refrigerate overnight), stirring occasionally.

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  • Pour pear mixture (including accumulated juices) into a large heavy saucepan or enameled cast-iron pot. Cover with water to 1/2 inch above fruit. Bring to a simmer over medium heat. Reduce heat to medium-low; cook 1 1/2 to 2 hours or until fruit achieves a jammy consistency, stirring frequently toward the end of cooking. Remove from heat; stir in vinegar. Cool. Store in refrigerator up to 2 weeks.

Source

Recipe adapted from Slow Fires. Copyright 2015 by Justin Smillie. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC. $40, 320 pages.

Nutrition Facts

35 calories; fat 0.2g; mono fat 0.1g; poly fat 0.1g; carbohydrates 9g; fiber 1g; sodium 128mg; calcium 8mg.
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