Jacques Pépin's Pear Chutney

Name: Jacques Pépin's Pear Chutney
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 6-8 serving(s)
Ingredients: 1/2 teaspoon allspice berry; 6 whole cloves; 1 teaspoon mustard seeds; 1/2 teaspoon coriander seed; 1/2 teaspoon black peppercorns; 3/4 cup distilled white vinegar; 3/4 cup golden raisin; 1/2 cup sliced almonds; 1/2 cup molasses (use light molasses); 1/4 teaspoon salt; 1/2 lemon, cut in thin slices; 1 lb ripe pear, peeled, cored, in 1-inch pieces (about 3, depending on size)

Submitted by ninja

"This chutney has a great balance of sweet, savory, sour and fragrant flavors, and is really good with holiday meals. Lasts for weeks in the refrigerator. For best taste, prepare it a few days ahead. From the book, Jacques Pepin Celebrates, 2001. Make sure to have a large jar ready for storing the chutney after cooking."

Download

photo by Cook In Northwest

Ready In:: 1hr 10mins
Ingredients:: 12
Serves:: 6-8

ingredients

¹⁄₂ teaspoon allspice berry
6 whole cloves
1 teaspoon mustard seeds
¹⁄₂ teaspoon coriander seed
¹⁄₂ teaspoon black peppercorns
³⁄₄ cup distilled white vinegar
³⁄₄ cup golden raisin
¹⁄₂ cup sliced almonds
¹⁄₂ cup molasses (use light molasses)
¹⁄₄ teaspoon salt
¹⁄₂ lemon, cut in thin slices
1 lb ripe pear, peeled, cored, in 1-inch pieces (about 3, depending on size)

directions

Grind the allspice, cloves, mustard, coriander and the peppercorns to a powder in a spice-grinder.
Transfer to a saucepan, and mix in the remaining ingredients. Bring to a boil, stirring occasionally, cover, reduce the heat to low, and boil gently for 30 minutes.
Uncover and cook about 20 minutes, until most of the juice has evaporated and the chutney is just moist. Transfer to a jar and cool. Cover and refrigerate. Keeps for weeks refrigerated.

Questions & Replies

Got a question? Share it with the community!

Reviews

I followed the recipe exactly with the exception of the "finely ground" spices. My spice grinder did not get them ground to a "fine" level, so they were pretty significant in the texture. However, the flavor was excellent. I think when I tasted it, the chutney needed to sit for a while for the flavors to blend fully, but it was still good. I put it all in the freezer for future use as a condiment to meat. (I need to get another coffee grinder to devote to spices exclusively.)

Cook In Northwest

RECIPE SUBMITTED BY

ninja

St. Louis, Missouri

I'm a transplant from Alabama now living in a St. Louis, MO suburb. After many years as a senior consultant, I had to have major surgery with a long recovery period, which is when I found your site. What a thrill!! I spent many years collecting cook books before losing them all (including my Mom's recipes) in a house fire. I still collect books when I can, but more often I frequent 'Zaar and get the best recipes! I rate the recipes I really love, which is why most of my ratings are high. So far I haven't encountered a recipe I didn't like where I didn't change something in the original, and I don't think it fair to give a low rating under those circumstances. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket">

View Full Profile