Bacon Apple And Pear Chutney Food

APPLE-PEAR CHUTNEY

Steps:

• In a large saucepan, heat the olive oil over medium heat and add the onions, mustard seeds, and cinnamon. Stir to combine. Saute the mixture until the onions are translucent, about 3 minutes.
• Stir in the apples, pears, vinegar, apple juice, brown sugar, and fresh ginger, cook for 1 minute, then lower the heat and simmer until the apples and pears are just soft, about 20 to 30 minutes.

SMOKED PORK LOIN WITH APPLE CHUTNEY

Steps:

• Put salt, sugar, molasses, vinegar, garlic, mustard powder, onion, pepper, rosemary, Worcestershire, bay leaves and 1 1/2 gallons water in a large stockpot. Bring to a boil and simmer, 20 to 30 minutes.
• Add ice to cool down, then place brine in fridge overnight to chill down to 40 degrees F. Place loin in brine and let brine for 24 hours.
• Preheat a smoker for smoking at 225 degrees F.
• Smoke loin with apple wood chunks until it reaches an internal temperature of 145 degrees F, about 4 1/2 hours. Let rest 20 minutes before slicing. Serve with Apple Chutney.
• Combine the apples, raisins, stock, brown sugar, whiskey, black pepper, salt, cinnamon, bell pepper and shallot in a saucepan and simmer 1 hour.

PEAR-APPLE CHUTNEY

Steps:

• Heat oil in large skillet on medium-high heat. Add onions; cook and stir 5 min. or until crisp-tender.
• Add all remaining ingredients except fruit; mix well.
• Stir in fruit; simmer on medium-low heat 30 min. or until fruit is tender, stirring occasionally.

PEAR CHUTNEY RECIPE

Steps:

• Directions:Peel, core and chop pear into small 1/2-inch pieces. Peel apple, remove stems and cores and finely chop into small pieces. (You can use red delicious apple or granny smith apple according to your choice.)Heat 1 teaspoon oil in a pan. Sauté onion until it turns light brown.Add chopped apple, chopped pear, raisins, ginger, sugar, ground cinnamon, ground cloves, cayenne pepper, cider vinegar and salt and cook over medium heat. Stir to combine all ingredients. When mixture starts to boil, reduce to simmer.Simmer until mixture thickens or for around 40 minutes. Stir in between occasionally. If mixture is still runny after 40 minutes, then simmer it for 10-15 minutes more.Turn off heat and let it cool at room temperature. Store prepared pear apple chutney in refrigerator and consume within 2 weeks.

AUTUMN APPLE-PEAR CHUTNEY

Steps:

• Submerge 6 empty half-pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
• Combine apples, pears, onion, vinegar, sugar, cherries, lemon, mustard seeds, salt, cinnamon, ginger, allspice, and cloves in a wide, nonreactive 4-quart pot over high heat and bring to a boil. Once it bubbles, reduce heat to medium; simmer gently, stirring often, until mixture is thickened and a spoon drug through leaves a trail that doesn't fill in immediately, about 1 hour. Toward the end of the cooking, make sure to stir every minute or so to prevent scorching. Remove from heat.
• Working with one jar at a time, remove empty jars from canning pot. Using a wide-mouth funnel, carefully ladle jam into jars, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Check headspace again and add more chutney if necessary to bring to 1/2 inch from the top.
• Wipe jar rims, apply lids and rings (not too tightly), and return jars to canning pot. Cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
• Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. Sealed jars are shelf-stable at least 1 year.

BACON, APPLE, AND PEAR CHUTNEY

Steps:

• 1. Core and cube apples and pears. Place into a slightly warmed skillet set on medium heat (about 6-8 on my stove). Add lemon juice, and apple cider vinegar until it just starts to boil. Add your cold water, and allow to come to a rolling boil.
• 2. Once it reaches a rolling boil, slowly add cinnamon, allspice, cloves, lemon juice and red ground pepper while stirring with a wooden spoon. Return to rolling boil then add in your Splenda and Brown Sugar. Add Bacon to mixture.
• 3. Low Boil over medium to low heat for about 20 min. Serve over chicken or pork. You can also pour it over chicken or pork during the last 15 min. of baking for a glaze.

APPLE PEAR CHUTNEY

Steps:

• Prepare canner jars and lids.
• In a large pot, combine apples, pears, onions, brown sugar, salt, cinnamon, ginger, allspice, pepper and vinegar. Bring to a boil over medium heat. Reduce heat and boil gently, stirring occasionally, for about 40 minutes or until onions are translucent and mixture is thickened to a jammy consistency.
• Ladle hot chutney into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace as necessary by adding hot chutney. Wipe rim and place hot lid disc on jar. Screw band down until fingertip-tight.
• Place jars in canner and return to boil. Process for 10 minutes. Turn off heat and remove canner lid. Let jars stand in water 5 minutes. Transfer jars to a towel lined surface and let stand for 24 hours.
• Check lids and refrigerate any jars that aren't sealed.

SPICED PEAR CHUTNEY

Steps:

• Put the sugar, cider vinegar, perry, star anise, cumin, red onions and ginger in a large saucepan and bring to the boil.
• Add the pears and chillies and simmer for 40 mins until the liquid is syrupy and the pears are just cooked. Stir in the sultanas, remove from the heat and leave to cool, then spoon into sterilised jars.

ROASTED PEAR MANGO CHUTNEY

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Oil a baking sheet.
• Toss the pear halves in a bowl with the lemon juice, cinnamon, and 1 tablespoon of brown sugar. Place cut side down on prepared baking sheet. Brush pears with oil. Roast until caramelized and tender, 40 to 50 minutes. Remove from oven and let cool.
• Meanwhile, mix together 1/4 cup brown sugar, maple syrup, mango, red onion, chili, garlic, ginger, dried cherries, cider vinegar, and cayenne pepper in a non-reactive saucepan. Bring to a boil, then reduce heat and simmer uncovered until liquid thickens to a syrup-like consistency and mangoes look translucent, 35 to 40 minutes. Remove from heat and let cool.
• Coarsely chop pears and combine with the mango mixture. Cover and refrigerate 24 hours before serving.

PEAR AND RAISIN CHUTNEY

Steps:

• Add white vinegar and sugar in a large heavy bottom pan
• Bring to a boil
• Add all the remaining ingredients
• Cook on very slow heat for about an hour, until the mixture is thick
• Using a potato masher, mash the pears a bit
• Pour into hot sterilized jar and seal
• This chutney keep well if refrigerated for 3-4 weeks

APPLE BACON CHUTNEY

Steps:

• In a large saucepan, combine the vinegar, cider and brown sugar.
• Cook over high heat until bubbly, stir the first 30 seconds to dissolve sugar.
• Turn down heat to medium and continue to cook for 15 minutes. In a small skillet, cook the diced bacon over medium heat until crisp. Drain bacon. Add bacon, apples and orange juice to the vinegar mixture.
• Bring back to a boil and cook for 30 minutes more. Serve warm over waffles or pancakes, or scones.

PEAR & DRIED APRICOT CHUTNEY

Steps:

• Combine all the ingredients, except the pears, in a large, thick-bottomed saucepan and bring to the boil. Simmer uncovered over a very low heat, stirring occasionally with a wooden spoon. Continue to cook for about 1 hr, giving it a stir every 10 mins, until the mixture is syrupy. Add the chopped pears and cook for another 30 mins, stirring occasionally. Leave to cool completely, then store in sterilised, clean jars.

SPICED PEAR CHUTNEY

Steps:

• Prepare the pears and onions. Place them into a large deep saucepan. Cook over medium heat, stirring occasionally. Add the remaining ingredients. Bring to the boil, then reduce to a low simmer. Cook for 1 to 1 1/2 hours until it is the consistency you want, stirring it often. Ladle into hot sterilised pint jars, wipe jar rims, and seal.

PORK CHOPS WITH APPLE & PEAR CHUTNEY

Steps:

• 1. Preparing the chutney. Melt butter in a medium-sized saucepan over medium heat.
• 2. Add the apples and pears. Saute about 5 minutes.
• 3. Add the cranberries, vinegar, brown sugar, crystallized ginger, salt, and allspice. Bring mixture to a boil.
• 4. Reduce heat & allow to simmer while preparing pork chops, stirring occasionally.
• 5. In a small bowl mix together salt, peppers, coriander, and minced garlic.
• 6. Heat olive oil in large grilling skillet over medium-high heat.
• 7. Sprinkle both sides of pork chops with dry seasoning mixture.
• 8. Add pork to heated skillet and cook 4-6 minutes on each side until done. ** Can cook on the grill outdoors, or an electric grill as well :)
• 9. Serve pork chops with chutney atop. Serve with asparagus, a side of wild rice and fresh crisp salad.