Dried Pear and Verjuice Chutney for Terrine

INGREDIENTS

  • 1 cup Dried Pears
  • 1/2 cup Cider vinegar
  • 3 tbspn Brown sugar
  • 2 tbspn Fresh ginger
  • 2 cloves Garlic
  • 1/2 tspn Crushed red pepper
  • 1/2 tspn Peppercorn
  • 1/2 tspn Rosemary
  • 2 strips Orange zest
  • 1/4 cup Water
Print Recipe

Combine pears, vinegar, Verjuice, sugar, ginger, garlic, crushed red pepper, peppercorns, rosemary, orange zest and water in a heavy medium saucepan. Bring to a simmer, stirring. Cover and simmer over low heat, stirring occasionally, until the fruit is tender, about 10 minutes.

If the chutney has not thickened sufficiently, simmer it, uncovered, for a minute or two longer. Let cool, then discard the orange zest.

Serve with Saskia’s Terrine.