Recipe: Pear chutney
Pear chutney recipe to accompany your foie gras. I like this pear jam with figs, a chutney to accompany a foie gras, but also a chutney to accompany chicken fillets, cakes to flavor this cake. I always serve my ice-cold pear chutney, in order to develop its aromas. Nothing too difficult in the chutney, just a little patience. Recipe 2014 memory
Recipe ingredients
- Pear chutney recipe for 20 people
- 2.600 g of pears
- 1 kg g onions
- 500 g figs
- 150 g of Cranberry
- 3 cinnamon sticks
- 25 cl of balsamic vinegar
- 3 star anise
- 250 g of brown powdered sugar
- 50 cl of water
- 1 tablespoon of olive oil
- 1 knife tip of ground cloves
- 4 star badian
- ½ teaspoon of green anise
Instructions
- Cut the onions into small pieces and brown them with the oil in a cast iron casserole dish under low heat.
- Add all the spices.
- Peel and cut the pears into small wedges.
- Add the pears to the onions as soon as they are translucent.
- Cut the figs into strips, add them to the casserole dish.
- Add the Cranberry berries.
- Stir regularly, add the spoonful of cinnamon and the sticks.
- Add the vinegar and sugar, then the water, cloves, and star anise.
- Stir with a wooden spoon regularly, add the spoon of green anise.
- Add the cinnamon sticks.
- Cover with water.
- Simmer 4 to 5 hours, there should be no juice left, stir regularly.
Preparation time: 30 minutes
Cooking time: 2 to 3 hour (s)
Number of people: 20
4 star rating: 1 review
What wine to drink: With pear chutney
My favorite wine for this recipe: Muscat de Rivesaltes, Grape variety Muscat blanc, Muscat d’Alexandrie
Temperature between 07 ° and 10 °
Cut the figs
Cook the figs
Let reduce
Cranberries
Peel the onions
Cut the onions
Peel the pears
Simmer
Simmer gently
Add water
Spoon
