Roasted Pear Chutney

4.7(32)

The most difficult part of this recipe, other than assembling the ingredients, is marshaling the patience to wait while the chutney rests in the refrigerator. The chutney will keep for 2 weeks, as long as it's covered and refrigerated.

by Jody Adams, Ken Rivard·published 2004-08-20

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Servings

(2–3)

Total time

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Calories / serving

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Ingredients (16)

serves

2 ripe Bosc pears, peeled and cut in halfpear
2 tablespoons freshly squeezed lemon juice
1/4 cup plus 1 tablespoon sugarsugar
3/4 teaspoon ground cinnamoncinnamon
1/4 teaspoon ground clovesclove
2 tablespoons vegetable oilvegetable-oil
1/4 cup pure maple syrupmaple-syrup
1 small red onion, cut into 1/2-inch slicesred-onion
1 garlic clove, choppedgarlic
1 teaspoon grated fresh gingerginger
3 tablespoons currantscurrant
3 tablespoons golden raisins
1/2 cup white wine vinegarwhite-wine-vinegar
1 teaspoon hot red pepper flakesred-pepper-flakes
1 teaspoon chopped fresh thymethyme
1 cup diced mango (optional)mango

Instructions (5 steps)

011. Preheat the oven to 350°F.
022. 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.

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Not rich — missing servings, total time, or calories.