2020-08-13 / test@t

Baked Pear & Honey Chutney with Cloves

We love unexpected food a lot. For example: everyone is used to perceiving a pear as a boring fruit, from which you can only make a pie or jam. And we will get a wonderful sauce for cheese and poultry. A jar with it in the refrigerator has never lasted more than 1-2 days - although in theory it can stand for one or two weeks, becoming more delicious every day.

Ingredients

1 large red onion
17 ml unrefined peanut butter
2 cloves of garlic
1 lemon
100 ml red wine vinegar
265 ml of honey
4-5 carnation buds
a pinch of coarse sea salt
5 large hard conference pears (900 g)
1 sprig of rosemary
freshly ground black pepper

STEP-BY-STEP COOKING RECIPE

Step 1

Cut the onion into feathers and the garlic into thin slices. Heat the oil in a frying pan, fry the onion and garlic over low heat until golden brown, stirring for 15-20 minutes.

Step 2

Remove the zest from the lemon with a vegetable peeler using thin ribbons. Cut the ribbons across into pieces 2-3 cm long. Pour vinegar and honey into a saucepan, add zest, cloves and a pinch of salt. Bring to a boil, cook over low heat for 10 minutes.

Step 3

Meanwhile, peel and core the pears, cut into thick slices, put in a heat-resistant dish, sprinkle with lemon juice. Put onion and garlic there, put rosemary, season with pepper.

Step 4

Pour the contents of the form with a boiling liquid in a saucepan, put in an oven preheated to 180 ° C for 30-40 minutes. No more than 1 cup of thick syrup should remain in the form. Pour into jars, cool completely and refrigerate for 24-48 hours. Serve cold.

Preparation time

24h

Cooking time

1h 20m

Servings

Catalog