Pickled pear relish

Pickled pear relish

By
From
A Year In My Kitchen

Conference pears are some of the first to appear in the autumn and work well in this delicious relish. It keeps well in the fridge for a week, so you might like to double or triple the quantities, giving you some to serve later on with cheese, cold meats etc. It is especially good with grilled sourdough bread and manchego, creamy dolcelatte and cold roasted lamb. I also serve it with Cauliflower soup with Gorgonzola.

Ingredients

Quantity Ingredient
2 tablespoons dried cranberries
1 tablespoon currants
2 firm, ripe conference pears
1 golden delicious apple
25g unsalted butter
75ml cider or red wine vinegar
2 tablespoons caster sugar
3 thyme sprigs
1 cinnamon stick
sea salt
freshly ground black pepper

Method

  1. Soak the dried cranberries and currants in a little bowl of warm water for 10 minutes or so – to soften them slightly. Core and chop the pears and apple into small dice (I like to leave the skin on).
  2. Melt the butter in a small pan over a low heat. When it begins to foam, add the diced fruit and cook for 5 minutes until starting to soften. Add all the other ingredients (except salt and pepper) and cook for a further 8–10 minutes. Taste and season, if necessary. Remove the cinnamon and thyme. The relish will have a shiny jewel-like lustre. Serve warm.
  3. You can keep the relish in a covered bowl in the fridge for a week or so, or in a sterilised jar in the fridge for up to a month.
Tags:
seasonal
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