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Three Pears
ATU Studios
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La Belle Cuisine
Three Pear Condiments
Pears: A Country Garden Cookbook
by Janet Hazen, 1994, Collins Publishers San Francisco
 
Fiery East Indian Pear Chutney
“Don’t let the rather intimidating list of ingredients deter you from making
this intoxicating chutney. It takes less than ten minutes to prepare all of
the components and cooks on the stove for less than one hour. Serve with
grilled meats, poultry or sausages, or as a condiment with Indian food.”
1 large red onion, cut into small dice
3 cloves garlic, minced
2 red jalapeño chiles or 1 serrano chile, stemmed,
seeded and
finely chopped [wear rubber gloves]
2-inch piece fresh ginger, peeled and finely chopped
1 tablespoon whole yellow mustard seeds
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground fennel seeds
1 teaspoon ground anise
1/2 teaspoon ground cardamom
1/2 teaspoon ground fenugreek
1/2 teaspoon ground cayenne pepper
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon ground mace
3 tablespoons peanut oil
1/2 cup water
1/2 cup finely chopped dried pears
2 large firm pears (preferably Bartlett, Forelle or
Anjou), halved,
cored and cut into 1/4-inch cubes
1/2 cup fresh lime juice
Salt and freshly ground black pepper, to taste
In a large, heavy-bottomed sauté pan, cook the onion, garlic,
chiles,
ginger and spices in the peanut oil over medium-high heat 5 to 7
minutes, stirring constantly.
Add the water, dried and fresh pears and lime juice. Bring to a boil over
high heat, stirring constantly. Reduce the heat to medium and cook, stir-
ring frequently, 20 to 25 minutes, until the mixture is thick and aromatic.
Season with salt and pepper and remove from the heat. Let cool to room
temperature. Transfer to a container with a tight-fitting lid and store in
the refrigerator for up to 3 weeks. Makes approximately 2 1/2 cups.
Cooling Pear and Yogurt Chutney with Mint
“Inspired by a traditional East Indian chutney, this version, with its
inclusion of finely shredded pears, provides a welcome counterbalance
to
hot, spicy Indian dishes. It also goes nicely with grilled poultry and
fish
and works well as a topping for spicy grain and vegetable dishes.”
1 1/2 cups plain low-fat yogurt
3 tablespoons fresh lemon juice
1/3 cup finely chopped fresh
mint leaves
3 tablespoons finely chopped fresh
cilantro leaves
1 firm-but-ripe pear (preferably Comice,
Winter
Nelis or Bosc),
peeled, cored
and finely shredded
Salt and freshly ground white pepper, to taste
In a nonreactive bowl, combine the yogurt, lemon juice, mint,
cilantro
and pear; mix gently. Season with salt and pepper. Transfer to a
container
with a tight-fitting lid and store in the refrigerator for up to 1
1/2 weeks.
Makes approximately 2 cups.
Three-Peppercorn Pear Vinegar
“Whether sprinkled on fresh fruit, added to soups, stews and stir-fried
dishes, or used in vinaigrettes, this peppery-sweet, pear-scented vinegar
complements a wide variety of foods, both sweet and savory.”
3 cups Champagne vinegar
1 cup rice wine vinegar
1 teaspoon whole black peppercorns
1 teaspoon whole white peppercorns
1 teaspoon whole green peppercorns
6 red jalapeno or 3 serrano chiles, stemmed
2 firm-but-ripe pears (preferably Red Crimson,
Anjou or Bartlett),
cored and coarsely chopped
In a large, nonreactive bowl, combine the vinegars,
peppercorns, chiles
and pears; mix well. Transfer to a large nonreactive
bottle with a tight-
fitting lid and refrigerate for at least 2 weeks or up
to 1 month.
Strain once through a fine wire sieve lined with several layers of
cheese-
cloth; discard the solids and the cheesecloth. Line the sieve with
several
layers of clean cheesecloth. Strain the liquid three or four more
times,
replacing the soiled cheesecloth with clean layers each time, until
the
vinegar is
absolutely clear.
Transfer to a clean nonreactive container with a tight-fitting lid and store
in the refrigerator for up to 6 months. Makes approximately 2 cups.
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