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Roasted Pear Chutney

  • 2servings

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Source: www.epicurious.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B1, B6, C, E, P
MineralsZinc, Copper, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 ripe Bosc pears, peeled and cut in half

  2. 2 tablespoons freshly squeezed lemon juice

  3. 1/4 cup plus 1 tablespoon sugar

  4. 3/4 teaspoon ground cinnamon

  5. 1/4 teaspoon ground cloves

  6. 2 tablespoons vegetable oil

  7. 1/4 cup pure maple syrup

  8. 1 small red onion, cut into 1/2-inch slices

  9. 1 garlic clove, chopped

  10. 1 teaspoon grated fresh ginger

  11. 3 tablespoons currants

  12. 3 tablespoons golden raisins

  13. 1/2 cup white wine vinegar

  14. 1 teaspoon hot red pepper flakes

  15. 1 teaspoon chopped fresh thyme

  16. 1 cup diced mango

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350°F.

  2. Toss the pears with the lemon juice, 1 tablespoon of the sugar, the cinnamon, and cloves. Coat a sheet pan with half the vegetable oil. Set the pears cut side down on the pan. Brush the pears with the remaining oil. Roast until caramelized and tender, 40 to 50 minutes, depending on the degree of ripeness. Remove from the oven and allow to cool.

  3. While the pears are roasting, bring the remaining ingredients to a boil in a nonreactive saucepan. Reduce the heat and simmer for 5 minutes. Remove from the heat and allow to cool.

  4. Using a small spoon or a melon baller, scoop out the cores of the cooked pears. Cut the pears into 1/2-inch slices.

  5. Combine the pears and the onion mixture. Cover and refrigerate for at least 1 day before serving.

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