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Roasted Pear Chutney

November 2011
Roasted Pear Chutney

by 3 people

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Makes: 10 servings

Prep: 15 mins

Cook: 15 mins

  • 6 tablespoons dark brown sugar
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon ground cinnamon
  • 3 ripe bosc pearspeeled, cored, quartered
  • 1 cup chopped red onion
  • 1/2 cup dried currants or golden raisins
  • 1/4 cup cider vinegar
  • 1/4 cup honey
  • 1 teaspoon minced fresh rosemary
  • 1 teaspoon grated fresh ginger
  • 1/4 teaspoon crushed red pepper
  1. Preheat the oven to 400 degrees . Grease a rimmed baking sheet. In a bowl, whisk together 1 tbsp. brown sugar, the lemon juice and cinnamon. Add the pears; toss until coated. Arrange the pears on the baking sheet; roast until tender, about 15 minutes. Cool slightly; cut into 1/2-inch cubes.
  2. Meanwhile, in a medium saucepan, bring the remaining ingredients and 5 tbsp. brown sugar to a boil; simmer for 5 minutes. Transfer to a bowl.
  3. Stir the pears into the bowl and let cool to room temperature. Cover and refrigerate until chilled.