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.
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
- 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.
- 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.
- Cool to room temperature. Discard cinnamon stick.
- If serving in a bowl, top with toasted pecans, pomegranate seeds and fresh herbs.
- 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.
