Friday, 23 October 2015

Pear and Walnut Chutney

Not the "Supermoon" - Pear Tarte Tartin
We had a surfeit of foraged Walnuts and Pears clogging up my shed and the kitchen. I was aware the Walnuts would keep but knew that the Pears would need to be used up quite soon and, no matter how delicious it is, there's only so much Chocolate Pear Upside-Down CakePear Tarte Tartin & Pear and Mulberry Crumble that can be consumed before bringing on fear of a heart attack! 
Chocolate Pear Upside-Down Cake
I made a winning Chunky Pear and Walnut Chutney back in 2011, but it was a bit too chunky for sandwiches. This time I chopped everything a bit finer and made twice the amount. It looks quite different and spreads nicely and importantly it actually does taste just as good my original attempt.
Peeled Apples, Pears and Onions
  • 1.2 Kg. Pears
  • 225g Cooking Apples
  • 400g Sugar
  • 450ml Cider Vinegar
  • 225g Onions
  • 120g Walnuts, Chopped
  • 1 Orange
  • 275g Sultanas
  • 1.5 tsp. Cinnamon (ground)
  1. Peel and core the pears and apples. Cut them and the onions into small chunks. Put the fruit and the vinegar together into a large preserving pan and stir. Slowly bring the mixture to the boil and then reduce the heat to simmer gently for 30 - 40 mins, stirring it occasionally to prevent any sticking.
  2. Meanwhile, thinly grate the zest off the outside of the orange and set this aside. Also, gently toast the walnuts in a non-stick pan over a low heat, until they become slightly paler. 
  3. Place the sultanas in a bowl and the squeeze all the juice of the orange over the sultanas and leave to soak. 
  4. After the fruit and vinegar has reduced, add the sugar, sultanas, orange juice, and zest into the preserving pan and heat gently while stirring until all the sugar has dissolved. Finally, add the toasted walnuts and the cinnamon to the chutney.
  5. Simmer gently for a further 30 - 40 mins stirring occasionally to prevent sticking.
  6. Spoon the chutney into pre-sterilised jars, seal and store in a cool dark place. 
This delicious chutney should be properly ready in about a month and should keep for a year. It will make a uniquely zesty, home-made, Xmas gift and will undoubtedly add a little spice to your food during the Winter months.

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