Holiday Pear Chutney
 
 
This is an interesting chutney that can be served in a bowl with crackers or made into individual tapas on a crostini with goat cheese. Make in advance and serve with Bokisch Garnacha Blanca.
Author:
Ingredients
  • 2 teaspoons olive oil
  • ¼ cup finely chopped shallots
  • 1½ cups finely chopped peeled Anjou, Bartlett, or Bosc pear
  • ½ cup pear nectar
  • ¼ cup finely chopped dried apricots
  • 2 tablespoons sugar
  • 1½ tablespoons cider vinegar
  • ⅛ teaspoon salt
  • 1 (3-inch) cinnamon stick
  • 1 pinch of cardamon
  • 8 teaspoons chopped pecans, toasted
  • 1 tablespoon chopped fresh chives
  • 1 teaspoon chopped fresh thyme
  • ½ cup fresh pomegranate seeds
  • Bread or crackers for serving
Instructions
  1. Heat a small saucepan over medium-high heat. Add olive oil to pan; swirl to coat. Add shallots, and sauté for 2 minutes or until soft.
  2. Add pear and next 6 ingredients (through cinnamon); bring to a boil. Reduce heat to medium; cook 20 minutes or until pear is tender and mixture is thick.
  3. Cool to room temperature. Discard cinnamon stick.
  4. If serving in a bowl, top with toasted pecans, pomegranate seeds and fresh herbs.
  5. If serving on crostini, add a little fresh goat cheese first then top with the chutney. Garnish with pomegranate seeds, toasted pecans and fresh herbs.
Recipe by Liz's Kitchen at https://www.lizbokisch.com/holiday-pear-pecan-chutney