Holiday Pear & Pecan Chutney

Holiday Pear Chutney

Author: Liz Bokisch

This is an interesting chutney that can be served in a bowl with crackers or made into individual tapas on a crostini with goat cheese. Make in advance and serve with Bokisch Garnacha Blanca.

Ingredients

2 teaspoons olive oil
¼ cup finely chopped shallots
1½ cups finely chopped peeled Anjou, Bartlett, or Bosc pear
½ cup pear nectar
¼ cup finely chopped dried apricots
2 tablespoons sugar
1½ tablespoons cider vinegar
⅛ teaspoon salt
1 (3-inch) cinnamon stick
1 pinch of cardamon
8 teaspoons chopped pecans, toasted
1 tablespoon chopped fresh chives
1 teaspoon chopped fresh thyme
½ cup fresh pomegranate seeds
Bread or crackers for serving

Instructions

Heat a small saucepan over medium-high heat. Add olive oil to pan; swirl to coat. Add shallots, and sauté for 2 minutes or until soft.
Add pear and next 6 ingredients (through cinnamon); bring to a boil. Reduce heat to medium; cook 20 minutes or until pear is tender and mixture is thick.
Cool to room temperature. Discard cinnamon stick.
If serving in a bowl, top with toasted pecans, pomegranate seeds and fresh herbs.
If serving on crostini, add a little fresh goat cheese first then top with the chutney. Garnish with pomegranate seeds, toasted pecans and fresh herbs.