Pear Chutney - Cooking light

Autumn has some beautiful produce: endive, apples, brocolli, cranberries, gapes, cauliflower, eggplant, mushrooms, parsnips, pumpkins, figs, pears, persimmon, pomegranate, quinces, red bell peppers, red potatoes, rutabagas, shallots, sweet potatoes, winter squash, yukon gold potatoes, bay leaves, parsley, rosemary, sage, thyme, cabbage, brussels sprouts, escarole, fennel, frisee, and leeks.

So in the honor of the season, and at the request of my sister, I will be posting a Chutney recipe for the flavor of fall.

The recipe was for Sage Pork with Pear Chutney, but I will focus only on the chutney today.

2 firm ripe pears, chopped
3/4 C dried cherries
2 naval oranges
1 tsp grated peeled fresh ginger
1/4 tsp ground cinnamon

Combine pear and cherries in a 1 1/2 quart saucepan. Grate 1tsp rid from one orange (or more to taste); add rind to pear mixture.  Squeeze juice from both oranges; combine orange juice, ginger, and cinnamon.  Add to pear mixture.  Bring mixture to a boil; reduce heat, and simmer, uncovered 4 minutes or until pear is crisp tender; stiring often. Remove from heat, let stand 10 minutes.

Recipe comes from Cooking Light: Light & Easy Menus

I would suggest following the meal plan first, and then branching out form there.  It was a delicious meal.  I would serve an after meal tea such as Market Spice, Chai, or Caramel Apple tea.  I prefer the taste of spices in fall, hot apple cider, cinnamon, apple, all of these in an after dinner tea are a perfect ending to this fall chutney.