Autumn Pear Chutney
- Cook Time
- 1 hour
- Total Fat
- Saturated Fat
- Dietary Fiber
- 2 Bosc pears
- 2 tbsp lemon juice
- 1/2 cup sugar
- 3/4 tsp cinnamon
- 1/4 tsp garlic
- 2 tbsp vegetable oil
- 1/4 cup maple syrup
- 1 red onion
- 1 clove garlic
- 1 tsp ginger
- 1 1/2 tbsp apricot bits
- 1 1/2 tbsp dried cranberries
- 1/2 cup white wine vinegar
- 1 tsp red pepper flakes
- 1 tsp thyme
- 1 cup diced mangos
- Preheat the oven to 350 degrees.
- Dice 2 Bosc pears, and mix them with 2 tablespoons of lemon juice, 1 tablespoon of sugar, 3/4 tablespoon of cinnamon, and 1 clove of garlic (diced).
- Coat a baking sheet with 1 tablespoon of vegetable oil.
- Set the pears cut side down on the pan. Brush the pears with the remaining 1 tablespoon of oil.
- Roast until caramelized and tender (about 40-50 minutes).
- Remove from the oven and allow to cool.
- While the pears are roasting, mix 1/4 teaspoon of garlic, 1/4 cup of maple syrup, 1 cup of diced red onions, 1 teaspoon of ginger, 1 teaspoon of red pepper flakes, 1/2 cup of white wine vinegar, 1 1/2 tablespoons of apricot bits, 1 1/2 tablespoons of dried cranberries, 1 cup of diced mangos, and 1 tablespoon of thyme in skillet.
- Bring ingredients to a boil.
- Reduce the heat and simmer for 5 minutes. Remove from the heat and allow to cool.
- Using a small spoon or a melon baller, scoop out the cores of the cooked pears.
- Cut the pears into 1/2-inch slices.
- Combine the pears and the onion mixture. Cover and refrigerate for at least 1 day before serving.
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