Pear Raisin Chutney
- 1/2 cup pecans, broken into pieces
- 1/3 cup raisins
- 1/4 cup balsamic vinegar
- 2 1/2 tablespoons unsalted butter
- 3 medium shallots, thinly sliced
- 1 tablespoon sugar
- 3 large Bosc or Bartlett pears, (about 2 pounds), peeled and diced
- Salt and freshly ground black pepper
- 1 tablespoon fresh rosemary, coarsely chopped
Heat oven to 350 degrees. Spread pecans on a baking sheet, and toast until lightly browned and fragrant, about 10 minutes. Remove from oven, and set aside to cool.
In a small saucepan, combine raisins with 2 tablespoons vinegar and 2 tablespoons water. Place over medium-high heat until simmering. Simmer until raisins have plumped, about 5 minutes. Remove from heat, and set aside.
Melt butter in a skillet over medium heat. Add shallots, and saute until lightly browned and transparent, about 3 minutes. Sprinkle with sugar, and continue to cook until golden brown. Add pears and reserved raisins in their liquid; cook until pears are tender. Add remaining 2 tablespoons balsamic vinegar, and cook until slightly thickened, about 5 minutes. Season with salt and pepper to taste. Stir in rosemary and reserved toasted pecans. Serve warm.