Pear and fig chutney with piment d’Espelette

Name: Pear and fig chutney with piment d’Espelette
Prep time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 75 g cane sugar; 150 g dried figs; 300 g pears; 2 cm ginger; 1 garlic clove; 6 shallots; 1 tsp cayenne pepper; 1 ¼ dl apple vinegar

Ingredients

4 dl

Hint:

Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

300 g pears, peeled, diced

150 g dried figs, cut into cubes

6 shallots, cut into thin slices

1 garlic clove, finely chopped

2 cm ginger, finely grated

75 g cane sugar

1 ¼ dl apple vinegar

1 tsp Fine Food Piment d'Espelette AOC

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Utensils

For 2 preserving jars of each approx. 2½ dl, rinsed with hot water

How it's done

Mix the pears in a pan with all the other ingredients, bring to the boil. Reduce the heat, cover and simmer for approx. 45 mins., stirring occasionally. Pour the chutney into clean glass jars that have been rinsed in hot water, seal the jars immediately.

Good to know

That fits:	Hard cheese, soft cheese or goat’s cheese
Shelf life:	Store in a cool, dark place for approx. 2 months. Once opened, keep the jar in the fridge and consume the chutney quickly.

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«Pear and fig chutney with piment d’Espelette»

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4 dl

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Pear and fig chutney with piment d’Espelette

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