The Recipe
Golden Saffron Pear Chutney
14
Ingredients
DESCRIPTION
A deep coloured, fruity and intensely flavoured chutney. I concocted this recipe last year, when we had lots of windfall pears......and, I slipped a bit of saffron in for good measure! This chutney is delicious with ALL cheeses, but especially strong hard cheeses such as Farmhouse Cheddar, Gruyere, Comte and Cantal. It also goes exceedingly well with cold meats and charcuterie - especially cold roast Ham. Dollop it in sandwiches, add it to curry & cooking sauces.....the list is endless for this fruity chutney! It is always best eaten after at least 1-2 months; the flavours are mature and mellow. (This recipe has been posted as a special dedication for two close friends, one on RecipeZaar and one who sadly passed away recently - may all your pears be saffron pears & all your days be golden.)
INGREDIENTS
- 2 cooking apples, peeled, cored & grated
- 150 g onions, peeled & finely chopped
- 150 g golden sultana raisins
- 4 oranges, juice and zest of
- 300 g light brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon freshly ground nutmeg
- 1 teaspoon cayenne pepper
- 3 pinches saffron strands
- 2 teaspoons salt
- 50 g fresh gingerroot, grated
- 300 ml white wine or 300 ml cider vinegar
- 750 g pears, peeled, cored and roughly chopped
- 350 g Tomatoes, roughly chopped
DIRECTIONS
NUTRITION
| Calories | 1,530 | 77% | |
| Cholesterol | 0 | 0% | |
| Carbohydrates | 365 | 133% | |
| Fat | 3 | 4% | |
| Protein | 12 | 24% |
