Jacques Pépins Pear Chutney Recipes

JACQUES PEPIN'S BRAISED PEARS IN CARAMEL SAUCE

Jacques Pepin's Braised Pears in Caramel Sauce image

Provided by Florence Fabricant

Categories dessert

Time 1h15m

Yield 6 servings

Number Of Ingredients 4

Ingredients

6 medium-size pears, not too ripe
4 tablespoons sugar
1/3 stick sweet butter
1 cup heavy cream

Steps:

Preheat oven to 425 degrees.
Peel pears and cut in half lengthwise. Remove cores. Place pear halves flat side down in single layer in 1 or 2 large baking or gratin dishes. Sprinkle sugar over pears and dot with butter.
Place in oven and bake 35 minutes. By this time sugar should have caramelized and pears should be tender when pierced with point of knife. If pears are not tender continue cooking 5 to 10 minutes. Pour cream over pears and return to oven. Bake 10 to 15 minutes more, basting every 5 minutes with cream.
Cream should have reduced and thickened and turned nice ivory color. If sauce seems to be separating, add a tablespoon or two of hot water.
Remove pears from oven, allow to cool slightly. Serve directly from baking dish.

Nutrition Facts : @context http, Calories 316, UnsaturatedFat 7 grams, Carbohydrate 37 grams, Fat 20 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 12 grams, Sodium 18 milligrams, Sugar 27 grams, TransFat 0 grams

JACQUES PéPIN'S PEAR CHUTNEY

Jacques Pépin's Pear Chutney image

This chutney has a great balance of sweet, savory, sour and fragrant flavors, and is really good with holiday meals. Lasts for weeks in the refrigerator. For best taste, prepare it a few days ahead. From the book, Jacques Pepin Celebrates, 2001. Make sure to have a large jar ready for storing the chutney after cooking.

Provided by ninja

Categories Pears

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1/2 teaspoon allspice berry
6 whole cloves
1 teaspoon mustard seeds
1/2 teaspoon coriander seed
1/2 teaspoon black peppercorns
3/4 cup distilled white vinegar
3/4 cup golden raisin
1/2 cup sliced almonds
1/2 cup molasses (use light molasses)
1/4 teaspoon salt
1/2 lemon, cut in thin slices
1 lb ripe pear, peeled, cored, in 1-inch pieces (about 3, depending on size)

Steps:

Grind the allspice, cloves, mustard, coriander and the peppercorns to a powder in a spice-grinder.
Transfer to a saucepan, and mix in the remaining ingredients. Bring to a boil, stirring occasionally, cover, reduce the heat to low, and boil gently for 30 minutes.
Uncover and cook about 20 minutes, until most of the juice has evaporated and the chutney is just moist. Transfer to a jar and cool. Cover and refrigerate. Keeps for weeks refrigerated.

Nutrition Facts : Calories 234.6, Fat 4.3, SaturatedFat 0.3, Sodium 111.2, Carbohydrate 49.9, Fiber 4.5, Sugar 34.2, Protein 2.8

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