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Roasted Pear Chutney

If you’re anything like us, there is a collection of exciting jams, jellies and chutneys in your pantry waiting to shine at your next gathering, or waiting for an adventurous guest (you know who you are) to come and sample them all. But this Roasted Pear Chutney won’t stay around for long. Roasting the pears so they caramelize (thanks for the tip @epicurious!), gives this chutney another layer of flavor. It would go beautifully with roast pork, a hearty curry, or let it shine as the starlet of your cheese board. Today we’re keeping it simple on top of a lightly toasted slice of sourdough slathered with goat cheese. It’s truly moreish.

Ingredients for 2 cups:

  • 2 pears, peeled and halved

  • 2 tablespoons lemon juice

  • 1 tablespoon sugar

  • 1/2 teaspoon cinnamon

  • 1/4 teaspoon ground cloves

  • 2 tablespoons vegetable oil

  • 1/2 cup (120ml) apple cider vinegar

  • 1 shallot, sliced thinly

  • 2 teaspoons ginger, freshly grated

  • 1/4 cup (55g) brown sugar

  • 3 tablespoons golden raisins

  • 1 teaspoon fresh thyme

  • 1/4 teaspoon cayenne (optional)

Preheat the oven to 350F (180C). Combine the lemon juice, sugar, cinnamon, cloves and oil in a large bowl. Toss the peeled pear halves in the mixture. Place the pears face down on a roasting tray. Roast for 40-50 minutes until a knife passes easily through the pears but it’s not mushy. When they’re done, remove from the oven and allow to cool.

Whilst the pears are roasting, combine the apple cider vinegar, shallot, ginger, brown sugar, raisins, thyme and cayenne (if you like some heat in your chutney). Bring to a boil and let simmer for 15 minutes.

Chop the pear into small 1/2 inch (approx. 1cm) cubes and add to the pan to combine. Allow to cool completely before refrigerating. Keeps for 2 weeks in an airtight container in the fridge, or lasts one evening with good friends, cheese and wine.

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