Pear Chutney

Name: Pear Chutney
Cuisine: Thai
Ingredients: ½ teaspoon grated lemon rind; Juice of 1 lemon; 6 Bartlett or Anjou pears, as ripe as possible; 6 Bartlett or Anjou pears, as ripe as possible; 2 teaspoons peeled and grated fresh ginger or galangal; 6 Bose pears, firm and under-ripe; ½ cup granulated sugar or to taste; 2 teaspoons peeled and grated fresh ginger or galangal; Salt; Balsamic vinegar (optional); 2 scallions, green part only, finely sliced; Coarsely cracked white pepper from the mill

Preparation info

FCR—about
2 cups

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

You must pay particular attention to the choice of pears; half of them must be at the peak of ripeness, the other, somewhat under-ripe and crunchy. Unfinished with the eastern spices, this would be a plain European compote.

Galangal is a cousin to ginger and is used a lot in Thai and Vietnamese dishes.

Ingredients

6 Bartlett or Anjou pears, as ripe as possible
½ teaspoon grated lemon rind
Juice of

Asia
Europe
Thailand
Vietnam
France
Preserve
Gluten-free
Vegan
South East Asia

Method

Peel, core, and coarsely dice the ripe pears. Put them in a blender, add the lemon rind, lemon juice, sugar, and ginger, and process until a coarse puree results. Turn into a large stainless steel saucepan and bring to a boil. Reduce the heat to medium-low and simmer until reduced by one third, stirring occasionally to prevent sticking.

Meanwhile, preheat the oven to 350°F. Set the Bosc