Pear Raisin Chutney

Name: Pear Raisin Chutney
Ingredients: 0.5 cup pecans, broken into pieces; 0.333 cup raisins; 0.25 cup balsamic vinegar; 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

By

Martha Stewart Editors

Updated on May 16, 2017

Yield:

3 cups

This chutney is a delicious alternative to cranberry sauce and should be served straight from the stove.

Ingredients

½ cup pecans, broken into pieces
⅓ cup raisins
¼ cup balsamic vinegar
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

Directions

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.