MAR-A-LAGO PEAR CHUTNEY
Make and share this Mar-A-Lago Pear Chutney recipe from Food.com.
Provided by cookiedog
Categories Pears
Time 15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°.
- Toss the diced pears with the cinnamon and salt. Bake on a parchment-lined cookie sheet for 10 minutes.
- Cool and mix with the chutney and currants or raisins.
Nutrition Facts : Calories 33.5, Fat 0.1, Sodium 388.4, Carbohydrate 8.9, Fiber 1.4, Sugar 6.8, Protein 0.4
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
GINGER PEAR CHUTNEY
Great way to use up pears, including recent windfalls as they've got to be peeled and chopped anyway. Nice with pork or as a condiment with curry. Very gingery. It gets better as it ages.
Provided by Kathleen Constance
Categories Chutneys
Time 2h30m
Yield 12-14 half pint jars
Number Of Ingredients 9
Steps:
- In large preserving kettle or dutch oven, combine all ingredients and bring to a boil, stirring frequently.
- Reduce heat and simmer, uncovered, for about 1 1/2 hours, continuing to stir occasionally.
- Remove from heat and pour into hot, sterilized jars, leaving 1/8 inch headspace. Add lids and rings and process jars in a boiling water bath in a canner for 15 minutes. Take the canner off the heat and let water stop boiling before removing jars. Carefully remove jars and let sit. As they cool, the jars will seal themselves with a"pop". Label, and store in cool, dry, dark place.
- To prepare the jars, I first wash them in the dishwasher, or in the sink with very hot, soapy water, then rinse them well and put them in a warm oven, taking the jars out one or two at a time when filling them.
- I soak the lids in very hot water and put them immediately from the hot water onto the filled jars, making sure the rims of the jars are clean, then add the rings (which I've also soaked in hot water) and screw them on the jars just finger tight.
PEAR CHUTNEY
This delicious chutney is the perfect addition to grilled chicken or pork. It's also great on sandwiches or with cheese. (use under-ripe pears).
Provided by MarieRynr
Categories < 4 Hours
Time 1h5m
Yield 3 cups
Number Of Ingredients 18
Steps:
- Combine all the ingredients except for the raisins and nuts in a medium saucepan and bring to a boil. Reduce the heat to low and simmer for 30 to 45 minutes, until fruit is very tender and the liquid has thickened, stirring frequently.
- Remove the pan from the heat, stirring in the raisins and nuts.
- Allow to cool to room temperature. Remove and discard the bay leaves. Serve immediately or store in an airtight container for up to two weeks.
Nutrition Facts : Calories 762.4, Fat 14.6, SaturatedFat 1.3, Sodium 1577.5, Carbohydrate 164.6, Fiber 13.3, Sugar 135, Protein 5.2
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