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Maggie Beer

Approved dried pear and ginger chutney 2

Dried Pear and Verjuice Chutney for Terrine

Approved dried pear and ginger chutney 2

Step 1: Combine pears, vinegar, Verjuice, sugar, ginger, garlic, crushed red pepper, peppercorns, rosemary, orange zest and water in a heavy medium saucepan. Bring to a simmer, stirring. Cover and simmer over low heat, stirring occasionally, until the fruit is tender, about 10 minutes.

Step 2: If the chutney has not thickened sufficiently, simmer it, uncovered, for a minute or two longer. Let cool, then discard the orange zest.

Step 3: Serve with Saskia’s Terrine.

Ingredients

  1. 150g 1 cup dried pears coarsely chopped
  2. 1/2 cup cider vinegar
  3. [unknown amount] 1/3 cup Verjuice
  4. 3 tbspn brown sugar
  5. 2 tbspn fresh ginger finely chopped
  6. 2 cloves garlic finely chopped
  7. 1/2 tspn peppercorn
  8. 1/2 tspn rosemary chopped
  9. 2 strips orange zest
  10. 1/4 cup water

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