A medium pear provides nearly a quarter of the daily value for fiber for just 100 calories. And did you know that many of the nutrients of this juicy fruit are found in its skin? In fact, almost half of the fiber found in pears are in the skin, so if you’re snacking on the whole fruit, be sure to leave the skin intact.
Pears don’t ripen on the tree. They’re harvested when the fruit is mature and ripen at room temperature. How do you pick a pear? Since they bruise easily, choose fruit that’s hard to firm at the store, and leave them on your counter to ripe. Gently press the top of the pear, near its stem. When it gives in to pressure, the pear is ripe.
Bartlett pears are in season during the summer months, and you’ll find Anjou, Bosc, and Comice varieties throughout the rest of the year. Any pear will work for this recipe except the Comice–the most juicy of all the pears–which is a poor choice for cooking, but pairs perfectly with cheese.
Yields: 2 cups
Active Time: 15 minutes
3 slightly underripe pears, peeled, cored, and roughly chopped
1/4 cup white wine vinegar
1/4 cup brown sugar
2 tablespoons golden raisins
1 tablespoon orange zest, chopped
1 tablespoon crystallized ginger, chopped
1/2 teaspoon allspice
1. Place all ingredients in a medium saucepan. Bring to a boil, stirring until sugar is dissolved.
2. Reduce heat to simmer, and cook 8 to 10 minutes, until the pears are tender.
3. Let cool, and serve immediately, or once the chutney is room temperature, cover and refrigerate.
This chutney will keep in the refrigerator for up to three weeks.
- Serve with grilled chicken, turkey or pork
- Dollop onto Greek yogurt or ice cream
- Add to a grilled cheese sandwich
- Spread over cream cheese
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