Ingredients
150g dried pears coarsely chopped
1/2 cup cider vinegar
1/3 cup Verjuice
3 tbspn brown sugar
2 tbspn fresh ginger finely chopped
2 cloves garlic finely chopped
1/2 tspn crushed red pepper
1/2 tspn peppercorn
1/2 tspn rosemary chopped
2 strips orange zest
1/4 cup water
150g dried pears coarsely chopped
1/2 cup cider vinegar
1/3 cup Verjuice
3 tbspn brown sugar
2 tbspn fresh ginger finely chopped
2 cloves garlic finely chopped
1/2 tspn crushed red pepper
1/2 tspn peppercorn
1/2 tspn rosemary chopped
2 strips orange zest
1/4 cup water
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Methods
1
Combine pears, vinegar, Verjuice, sugar, ginger, garlic, crushed red pepper, peppercorns, rosemary, orange zest and water in a heavy medium saucepan. Bring to a simmer, stirring. Cover and simmer over low heat, stirring occasionally, until the fruit is tender, about 10 minutes.
2
If the chutney has not thickened sufficiently, simmer it, uncovered, for a minute or two longer. Let cool, then discard the orange zest.
3
Serve with Saskia’s Terrine.
1
Combine pears, vinegar, Verjuice, sugar, ginger, garlic, crushed red pepper, peppercorns, rosemary, orange zest and water in a heavy medium saucepan. Bring to a simmer, stirring. Cover and simmer over low heat, stirring occasionally, until the fruit is tender, about 10 minutes.
2
If the chutney has not thickened sufficiently, simmer it, uncovered, for a minute or two longer. Let cool, then discard the orange zest.
3
Serve with Saskia’s Terrine.
