Monday, 26 July 2010

Pear and saffron chutney


This is my favourite chutney. I learnt to make it when doing a week at Maze and have adapted the recipe a bit to my taste. I made this batch a few days ago to use for some canap├ęs i was doing at a friend's wedding.

It goes especially well with pate, foie gras or game, but also with cheese and all the other usual suspects. At Maze they served it with quail, sliced fresh pear, micro herbs and some other gubbins i can't remember.

Feel free to tweak the spices (e.g add more, or sub in some cardamom or clove) and sugar levels to suit your taste / what you've got planned for it.

Pear & Saffron Chutney:

Ingredients

  • 2 medium onions, diced
  • 4 apples, peeled cored and diced
  • about 1.2kg of not-too-ripe conference pears, peeled cored and diced
  • zest of one orange, plus the juice of two
  • about 200g golden raisins / sultanas
  • a thumb sized piece of fresh ginger, grated
  • 300ml of white wine vinegar
  • 350g of caster sugar
  • 2 cinnamon sticks
  • most of one nutmeg, finely grated
  • 1 teaspoon cayenne pepper, more if you like a kick
  • a generous pinch of good quality saffron, infused in little warm water
Method

Put all the ingredients except the pears sugar and saffron in to a good heavy pan, simmer for about 5mins until liquid reduced by at least half. Stir regularly.

Add sugar and saffron and cook for 5 more mins, now add pears and simmer nice and slow for about 1.5 hours until reduced thick and shiny.

Put in jars while still hot.

p.s it tastes better if you can manage to leave it for a few days, or even a week or two, before tucking in.



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