JACQUES PéPIN'S PEAR CHUTNEY
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.
Provided by ninja
Categories Pears
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 234.6, Fat 4.3, SaturatedFat 0.3, Sodium 111.2, Carbohydrate 49.9, Fiber 4.5, Sugar 34.2, Protein 2.8
PEAR CHUTNEY
Provided by Food Network
Yield 2 pints or 4 half-pints
Number Of Ingredients 8
Steps:
- In 2-quart saucepan, combine red pepper, onion, jalepeno, vinegar, honey, and allspice. Heat to boiling over medium heat. Reduce heat to low and cook, stirring occasionally, 5 minutes.
- Add pears and raisins and return to boiling. Cook chutney, stirring occasionally, 5 to 8 minutes longer or until pears just start to soften.
- Meanwhile, in large kettle, cover 2 pint or 4 half-pint canning jars with water and heat to boiling over high heat; boil 10 minutes to sterilize. Drain jars on clean towel. In small saucepan, cover the jar lids and bands with water and heat to simmering. Remove from heat and leave lids and bands in water until ready to use
- Spoon chutney into drained, hot jars Fill to within 1/2-inch of top of jars. Wipe rims of jars with damp cloth and seal with lids and bands. Process in boiling water bath 10 minutes. Cool jars; label and store in cool, dark, dry place.
SPICED PEAR CHUTNEY
This fruity chutney with pears, sultanas, a hint of chilli, star anise, ginger and cumin is the perfect way to preserve a taste of autumn
Provided by Tom Kerridge
Categories Condiment
Time 55m
Yield makes 1 litre
Number Of Ingredients 10
Steps:
- Put the sugar, cider vinegar, perry, star anise, cumin, red onions and ginger in a large saucepan and bring to the boil.
- Add the pears and chillies and simmer for 40 mins until the liquid is syrupy and the pears are just cooked. Stir in the sultanas, remove from the heat and leave to cool, then spoon into sterilised jars.
Nutrition Facts : Calories 25 calories, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber
PEAR CHUTNEY
Ohh, so you want something different for your special cheese platter ......hey then h'ava go at this ...... this maybe the recipe you need! This is soooooooo good! This is a bewdiie mate! DH says "This chutney is great with Blue Cheese." I just prefer it on a cracker 's, damper or bread with cold meat! Serving size depends on what size jars you may use.
Provided by Tisme
Categories Pears
Time 1h25m
Yield 2 jars
Number Of Ingredients 8
Steps:
- Place 300ml vinegar into a pan with the remaining ingredients, season (optional) and slowly bring to a simmer over a slow to medium heat, stirring for 2-3 minutes until sugar dissolves.
- Cook for 25-30 minutes until fruit is tender. Add remaining vinegar and cook for 30-40 minutes or until chutney is thickened and liquid is almost evaporated. Transfer liquid into sterilised jars. Cool jars.
- The chutney can be eaten immediately or it will keep in a cool dark place for up to six months.
- Place chutney into the fridge after opening and use within 2-3 months.
Nutrition Facts : Calories 1843.1, Fat 1.9, SaturatedFat 0.2, Sodium 117.2, Carbohydrate 466.4, Fiber 36.8, Sugar 365.8, Protein 13.4
JACQUES PEPIN'S BRAISED PEARS IN CARAMEL SAUCE
Provided by Florence Fabricant
Categories dessert
Time 1h15m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 425 degrees.
- Peel pears and cut in half lengthwise. Remove cores. Place pear halves flat side down in single layer in 1 or 2 large baking or gratin dishes. Sprinkle sugar over pears and dot with butter.
- Place in oven and bake 35 minutes. By this time sugar should have caramelized and pears should be tender when pierced with point of knife. If pears are not tender continue cooking 5 to 10 minutes. Pour cream over pears and return to oven. Bake 10 to 15 minutes more, basting every 5 minutes with cream.
- Cream should have reduced and thickened and turned nice ivory color. If sauce seems to be separating, add a tablespoon or two of hot water.
- Remove pears from oven, allow to cool slightly. Serve directly from baking dish.
Nutrition Facts : @context http, Calories 316, UnsaturatedFat 7 grams, Carbohydrate 37 grams, Fat 20 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 12 grams, Sodium 18 milligrams, Sugar 27 grams, TransFat 0 grams
More about "jacques pépins pear chutney recipes"
SPICED PEAR CHUTNEY CANNING RECIPE • THE RUSTIC ELK
From therusticelk.com
4.5/5 (68)Category RecipesServings 10Total Time 1 hr 20 mins
- Combine all ingredients in a large 5 quart saucepan and stir to combine. And begin heating over medium heat.
- Cook mixture, stirring frequently for 30-45 minutes, or until the pears begin to soften and fall apart when you stir the mixture.
- Once the pears are soft and the mixture has reduced a little, increase the heat to medium-high and continue cooking it down until the mixture has reduced to about 1/3 of its original volume. About another 30 minutes.
- While the chutney is cooking down, prepare your water bath canner and sterilize your jars and lids. 5. Once the chutney is ready (you should be able to drag a spoon across the bottom of the pan and leave a mark without the chutney filling it in for a couple of seconds). You will ladle it into your 1/2 pint jars, leaving 1/2" headspace.
MARY BERRY PEAR CHUTNEY - DELISH SIDES
From delishsides.com
Cuisine UK, AmericanTotal Time 2 hrs 15 minsCategory ChutneyPublished Apr 27, 2023
PEAR CHUTNEY - LIZ THE CHEF
From lizthechef.com
PEAR CHUTNEY – LEITE'S CULINARIA
From leitesculinaria.com
JACQUES PéPIN'S PEAR CHUTNEY RECIPE - RECIPEOFHEALTH
From recipeofhealth.com
RECIPES WITH JACQUES PéPIN: OUR TOP 10 FAVORITES - PBS
From pbs.org
8384 JACQUES PEEPIN PEAR CHUTNEY RECIPES - RECIPEOFHEALTH
From recipeofhealth.com
JACQUES PéPIN'S BEST FRENCH RECIPES - FOOD & WINE
From foodandwine.com
PEAR CHUTNEY | GREEDY GOURMET
From greedygourmet.com
PEAR CHUTNEY RECIPE AND CANNING INSTRUCTIONS - THE …
From thespruceeats.com
OUR BEST JACQUES PéPIN RECIPES - RECIPES FROM NYT …
From cooking.nytimes.com
PEAR CHUTNEY RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
TRY AN EASY JACQUES PéPIN RECIPE - FOOD & WINE
From foodandwine.com
JACQUES PéPIN’S BRAISED PEARS - OCEANIA CRUISES
From oceaniacruises.com
CHEF JACQUES PéPIN COOKING AT HOME: 10 EASY RECIPES
From pbs.org
ESSENTIAL PEPIN | JACQUES PEPIN'S ESSENTIAL RECIPES : ESSENTIAL …
From ww2.kqed.org
JACQUES PEPIN’S CRANBERRY CHUTNEY - KNCO - KNCOKNCO
From knco.com
SPICED PEAR CHUTNEY | THE ENGLISH KITCHEN
From theenglishkitchen.co
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love