How to make spiced pear and apricot chutney
The little things can turn a mediocre feast into an excellent one, just like this recipe which will be a real winner at your Christmas Day supper or Boxing Day spread
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Your support makes all the difference.The definitive English pear – the conference pear was developed in Britain by Thomas Francis Rivers at his Rivers Nursery in Sawbridgeworth, Hertfordshire.
It owes its name to the fact that it won first prize at the National British Pear Conference in 1885.
The conference was held in the gardens of The Royal Horticultural Society in Chiswick and Rivers was the chairman.
It was here that he exhibited his new variety of dessert pear which won first prize and received the Royal Horticultural Society’s First Class Certificate.
Sadly, the Pear Conference was a failure but the conference pear was a great success.
Some varieties of pears can be a little grainy in texture, but the conference pear has a smooth texture and is juicy, sweet and almost buttery in taste.
This chutney goes well with so many things. Toast and pate, cheese and crackers, even as a chutney to accompany an Indian meal in place of mango chutney.
Its sweet and mildly spicy taste pairs well with cold cuts of meat which would make it a delicious addition to your Christmas Day supper or Boxing Day spread.
Spiced pear and apricot chutney
Makes 2 medium jars or 1 large
750g Conference pears, peeled and roughly diced
Juice of 1 lemon
1 tablespoon rapeseed oil
1 medium onion
2 fat garlic cloves, minced
1 teaspoon black mustard seeds
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1 star anise
160g dried apricots, roughly sliced
50g fresh ginger, finely grated
85ml apple cider vinegar
150g soft brown sugar
1/2 teaspoon salt
1/2 teaspoon freshly ground white pepper
Peel, core and roughly chop the pears, you want some larger pieces so that they will stay whole during cooking and some smaller pieces which will melt into the mixture. Juice the lemon over the top of the chopped pears and mix well to coat the flesh and prevent it discolouring. Put to one side.
Heat the oil in a large saucepan on a medium heat, add the onion and saute until softened. Add the garlic and cook for a further 2-3 minutes until just turning golden. Increase the heat and tip in all of the spices. Mix well and cook for 1 minute stirring continuously to prevent the spices burning on the bottom of the pan.
Reduce the heat to medium and add the remaining ingredients. Bring the mixture to a boil then lower the heat and simmer, stirring occasionally, for 25-30 minutes, or until thick enough to be spoonable. Turn off the heat and leave to cool completely.
Spoon into airtight containers and refrigerate. This will keep for a couple of weeks.
Follow Beverley Hicks @littlechelseakitchen
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