Spiced Pear And Raisin Chutney Food

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.

PEAR CHUTNEY WITH RAISINS

Steps:

• Heat oil in heavy medium saucepan over medium heat. Add chopped onions and sauté until tender, about 5 minutes. Add remaining ingredients and bring to boil. Reduce heat to medium-low and simmer until pears are tender and mixture thickens slightly, about 30 minutes. Discard cloves. Season to taste with salt and pepper. Cool. (Can be prepared 1 day ahead. Cover and refrigerate.) Serve cold or at room temperature.

SPICED PEAR AND RAISIN CHUTNEY

Steps:

• Place pomegranate juice, brown sugar, cinnamon, allspice, and vanilla and orange extracts in medium saucepan. Cook on medium heat until sugar is dissolved, stirring occasionally.
• Stir in pears, apricots and raisins. Simmer 5 minutes longer or until raisins are plump and liquid is slightly thickened. Spoon into serving bowl. Cover.
• Refrigerate until ready to serve.

PEAR RAISIN CHUTNEY

Steps:

• Heat oven to 350 degrees. Spread pecans on a baking sheet, and toast until lightly browned and fragrant, about 10 minutes. Remove from oven, and set aside to cool.
• In a small saucepan, combine raisins with 2 tablespoons vinegar and 2 tablespoons water. Place over medium-high heat until simmering. Simmer until raisins have plumped, about 5 minutes. Remove from heat, and set aside.
• Melt butter in a skillet over medium heat. Add shallots, and saute until lightly browned and transparent, about 3 minutes. Sprinkle with sugar, and continue to cook until golden brown. Add pears and reserved raisins in their liquid; cook until pears are tender. Add remaining 2 tablespoons balsamic vinegar, and cook until slightly thickened, about 5 minutes. Season with salt and pepper to taste. Stir in rosemary and reserved toasted pecans. Serve warm.