Dried Cherry, Pearl Onion, and Pear Chutney
Peeling the pearl onions is easier if you first soak them in a bowl of hot water for a few minutes; when trimming the roots, remove as little as possible so the onions remain intact during the cooking process.
- 4 Bartlett pears, peeled, cored, and cut into 1/4-inch dice
- Juice of 2 lemons
- 2 1/2 cups dried cherries
- 1 pound red pearl onions, roots trimmed, peeled, and cut in half lengthwise
- 1 1/2 cups red-wine vinegar
- 1 cup sugar
- 1 teaspoon salt
- 1/4 teaspoon ground cloves
In a large bowl, toss pears with lemon juice.
Place cherries, pearl onions, half of the pears, the vinegar, sugar, salt, cloves, and 2 cups water in a low-sided, six-quart saucepan. Set the saucepan over high heat, and bring liquid to a boil.
Reduce heat to medium low, and simmer until fruit is tender, about 45 minutes.
Increase heat to high; cook until liquid has been absorbed, about 10 minutes. Stir in remaining pears, and reduce heat to low; cook just until pears are heated through, about 5 minutes. Remove pan from heat.
Transfer chutney immediately to jars. Alternatively, transfer to a large bowl set over an ice bath to chill; store in airtight container, refrigerated, for up to 4 weeks.