The tartness of the red wine vinegar helps to offset the pear and dried cherry sweetness of this chutney.




  • 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, 6-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 to a large bowl set over an ice bath to chill; store in airtight container, refrigerated, for up to 4 weeks.

Cook's Notes

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.