Prep: 15 mins
Difficulty: More Effort
Cook: 40 mins
Makes: 1 Litre
200g demerara sugar
200ml cider vinegar
100ml perry (pear cider)
1 star anise
1 tsp ground cumin
2 red onions, chopped
1 tsp grated ginger
10 firm pears, peeled and chopped into bite-sized pieces
red chillies, halved (and deseeded if you prefer)
- Put the sugar, cider vinegar, perry, star anise, cumin, red onions and ginger in a large saucepan and bring to the boil.
- Add the pears and chillies and simmer for 40 mins until the liquid is syrupy and the pears are just cooked.
- Stir in the sultanas, remove from the heat and leave to cool, then spoon into sterilised jars.
Recipe from Good Food magazine, October 2016
Image from: http://www.bbcgoodfood.com/recipes/spiced-pear-chutney