Asian Pear And Dried Cherry Chutney Recipes

PEAR-APPLE CHUTNEY

Steps:

• In 6-quart Dutch oven, mix all ingredients. Heat to boiling over high heat. Reduce heat to medium-low; simmer 1 hour, stirring occasionally, until thickened.
• Pour chutney into containers with tightfitting lids. Store in refrigerator.

PEARL ONION, CHERRY & PEAR CHUTNEY

Steps:

• In a Dutch oven, bring 6 cups water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel, cut in half and place in a large saucepan. Stir in the cherries, water, sugar, vinegar, salt and cloves., Toss pears with lemon juice; stir 2 cups into saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until desired consistency is achieved. Stir in remaining pears; heat through.

PEAR CHUTNEY

Steps:

• Put all of the ingredients into a stainless-steel preserving pan, except for the sugars. Bring to the boil, then simmer for 15 minutes, to soften the pears.
• Add the sugar and heat gently until dissolved. Bring to the boil, then simmer for 1-11/2 hours until thick. Draw a wooden spoon across the base - it should leave a clear trail for a few seconds.
• While the pear chutney is still hot, pot in sterilised jars and store in a cool, dark place for at least a month before eating.

ASIAN PEAR AND DRIED CHERRY CHUTNEY

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 35-40 minutes or until slightly thickened and pears are tender, stirring occasionally. Serve at room temperature or chilled.

DRIED CHERRY, PEARL ONION, AND PEAR CHUTNEY

Steps:

• In a large bowl, toss pears with lemon juice.
• Place cherries, pearl onions, half of the pears, the vinegar, sugar, salt, cloves, and 2 cups water in a low-sided, 6-quart saucepan. Set the saucepan over high heat, and bring liquid to a boil.
• Reduce heat to medium low, and simmer until fruit is tender, about 45 minutes.
• Increase heat to high; cook until liquid has been absorbed, about 10 minutes. Stir in remaining pears, and reduce heat to low; cook just until pears are heated through, about 5 minutes. Remove pan from heat.
• Transfer to a large bowl set over an ice bath to chill; store in airtight container, refrigerated, for up to 4 weeks.

SPICED PEAR CHUTNEY

Steps:

• Prepare the pears and onions. Place them into a large deep saucepan. Cook over medium heat, stirring occasionally. Add the remaining ingredients. Bring to the boil, then reduce to a low simmer. Cook for 1 to 1 1/2 hours until it is the consistency you want, stirring it often. Ladle into hot sterilised pint jars, wipe jar rims, and seal.

ROASTED PEAR CHUTNEY

Steps:

• 1. Preheat the oven to 350°F.
• 2. 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.
• 3. While the pears are roasting, bring the remaining ingredients to a boil in a nonreactive saucepan. Reduce the heat and simmer for 5 minutes. Remove from the heat and allow to cool.
• 4. Using a small spoon or a melon baller, scoop out the cores of the cooked pears. Cut the pears into 1/2-inch slices.
• 5. Combine the pears and the onion mixture. Cover and refrigerate for at least 1 day before serving.