This site uses Akismet to reduce spam. I’ve been busy trying to use them up before they turn rotten. Fill in your details below or click an icon to log in: You are commenting using your account. for the flavours to mature. The flavor profile is much deeper and more complex than any barbecue sauce you can get at the store. Your email address will not be published. 224g soft brown sugar Required fields are marked *. Our pears are quite sweet to start with so maybe that’s the difference? The first couple of years, we didn’t get much fruit but following some serious pruning over the last few years, the tree has given us more pears than we know what to do with. Learn how your comment data is processed. If you are looking for a homemade Branston Pickle then you will love this beautifully flavoured chutney which has a similarly thick sweet and tangy sauce with bite-sized cubes of beetroot for texture.. ( Log Out /  After some research I’m convinced now that it’s a Doyenne du Comice but I could be wrong. lbs plums. The trick to crisp and fluffy Dutch baby pancakes is a hot pan. If you had a sore throat, this would cure it!! It also pairs well with mild, creamy cheeses like chèvre, brie, or cream cheese. Ingredients. My work colleagues are super happy. 1 tbsp yellow mustard seeds Your harvest sounds amazing! I’ve never seen an Asian pear! That said, this chutney is excellent served with pork or red meat. Chutney is always the winning answer! 3 tsp ground ginger The dark skin of the bullace makes for a deep pinky colour. Armed with a couple of handfuls of bullace and some under-ripe pears from a friend, I made this very simple chutney to go with cheese and meats. It gets better as it ages. Makes 4x450ml jars {plus a little over to enjoy now!} 2 lemons, juice and zest 5 . Recipe by Outta Here. Combine all the ingredients in a maslin pan or heavy bottomed pan {taking care not to let the mixture burn to the bottom!}. Put all the fruit in the pan. YIELD: 20-24 half pints. This was quite a trial recipe having found nothing in any of my books. 750gm cored pears; 500gm omega plums; 250gm onions; 250 sultanas; 250gm dates (pitted and chopped) 100g golden syrup; 275gm brown sugar; 2Tbsp salt Xx, Love this recipe thank you! Change ), You are commenting using your Twitter account. So, it’s been pear marmalade, poached pears with caramel and now pear chutney. I always find chutney to be vinegary on making but as it matures it mellows. Change ), You are commenting using your Facebook account. If you’d like to give it a try, here’s how I made mine: Makes 4x450ml jars {plus a little over to enjoy now! Nice with pork or as a condiment with curry. Your email address will not be published. INGREDIENTS Nutrition. They in fact cross-pollinate with sloes and the name derives from the French for sloe. There are a few varieties but the most often seen in British hedgerows is the black bullace – a round dark blue fruit, smaller than a damson and larger than a sloe. ADD YOUR PHOTO. Plums make a wonderfully rich, dark chutney reminiscent of barbecue sauce. Gnocchetti Sardi with Pork and Fennel Ragù, Small thumb of Ginger, finely chopped or grated. Nigel Slater's Hot, Sweet Plum Chutney Recipe | Serious Eats Share on Twitter; Share on Facebook; Share via email; Share on Reddit; Share on Linked In; Jacob Brown. 2 garlic cloves, crushed We have only two pears this year after given the tree a major prune last year. Bring to the boil, stirring occasionally, then reduce to a simmer and cook, stirring occasionally, until thick (this can take 1-1½ hours).Take off heat and spoon Good with pork or poultry, and for gift giving. Xx Paula. Ingredients. All the ingredients are cooked together in a large pan for about 1½ hours then decanted into jars. Thanks Amy! Be the first to review this recipe. 450g cooking apples, peeled, cored and chopped into small pieces READY IN: 3hrs 30mins. Add the shallots and cook over medium-low heat for 5 minutes, stirring occasionally, until tender. Apple, Pear & Plum Chutney. As we’re very lucky to have lots of fruit trees on our doorstep, in late September every year I am faced with the delicious problem of what to do with an abundance of fruit. Enter your email address to follow this blog and receive notifications of new posts by email. One that I did like was an Apple, Pear and Apricot chutney on BBC Good Food and this was the inspiration for my recipe below. medium fresh pears, peeled, cored and sliced . 200lbs!! Dutch baby with roasted plums. We’re quite lucky to have a lovely pear tree in our garden. DIRECTIONS. 750gm cored pears; 500gm omega plums; 250gm onions; 250 sultanas; 250gm dates (pitted and chopped) 100g golden syrup; 275gm brown sugar; 2Tbsp salt ; 1/2 tsp cayenne pepper; 2Tbsp ground ginger; 2 star anise; 2 … One Woman's Journey through Her Cookbooks. Share this. I wonder if the variety of pears had anything to do with it. X P. I made this today and used cranrasins as I didn’t have raisins, I reduced the amount of vinegar and sugar ,it still has a kick and is mighty tasty.We have asian pears and Italian plums which aren’t as sweet but worked well. ( Log Out /  And the kick at the back of your throat is just yum! I’ve the left overs in a mug – who needs cheese, just give me a spoon and I’m away! Halve, stone and chop the plums (about the same size as you would for an apple pie – not too big, not too small). I bought it some years ago now in Lidl for what was next to nothing but stupidly never kept the card with the variety on it {so typical of me!}. Drop them into a large saucepan. Member of the Irish Food Bloggers Association. Bullace, less well-known today, is a type of plum and was commonly cultivated and used before larger (and sweeter) plums and greengages became preferred. But, now that I’ve done that, it’s quite tasty. Bullace and Pear Chutney by twyct. Once thickened, pack it into sterilised jars and seal. Sorry, your blog cannot share posts by email. Core, peel and chop the apples and pears in the same way. Bullace, less well-known today, is a type of plum and was commonly cultivated and used before larger (and sweeter) plums and greengages became preferred. The smell of the chutney cooking immediately reminded us of Christmas so it’s one that’s actually a pleasure to make from an olfactory point of view!