Dried Cherry Pearl Onion And Pear Chutney Recipes

ASIAN PEAR AND DRIED CHERRY CHUTNEY

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 35-40 minutes or until slightly thickened and pears are tender, stirring occasionally. Serve at room temperature or chilled.

DRIED CHERRY, PEARL ONION, AND PEAR CHUTNEY

Steps:

• 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.

GINGERED PEAR & CURRANT CHUTNEY

Steps:

• In a Dutch oven, combine the first eight ingredients. Bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer, uncovered, 15-20 minutes or until mixture becomes syrupy., Stir in pears. Return to a boil. Reduce heat; simmer, uncovered, 1-3/4 hours or until fruit is tender and mixture has thickened, stirring occasionally. Remove from the heat. , Ladle hot mixture into six hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust the headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place the jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

PEARL ONIONS WITH DRIED CHERRIES

Steps:

• Melt butter add onions and sauté 10 minutes.
• Add sugar, ginger, juices, & zest. Simmer for 15 minutes until you have a syrup.
• Add cherries and cook 5 more minutes.

PEAR AND DRIED CHERRY CLAFOUTI

Steps:

• Preheat oven to 400 degrees. Butter a 10-inch ceramic tart dish or 9 1/2-inch pie plate. Dust with flour, and tap out excess; set aside. Put cherries in a medium bowl, and cover with boiling water by 1 inch. Let stand until plump, about 10 minutes.
• Cut pear lengthwise into 1/8-inch-thick slices; fan over bottom of prepared dish. Blend milk, cream, eggs, vanilla, sugar, flour, and salt in a blender until smooth, about 1 minute. Pour batter over pear.
• Drain cherries; sprinkle over batter. Bake until golden and set, about 25 minutes. Let stand 15 minutes. Cut into wedges.

BISON TENDERLOIN WITH CHERRY-ONION CHUTNEY

Steps:

• Preheat oven to 425 degrees F. Brush the 1 tablespoon oil over bison tenderloin roast. For rub, stir together salt, thyme, and coarsely ground black pepper in a small bowl. Sprinkle mixture evenly over bison tenderloin; rub in with your fingers.
• Place bison tenderloin on a rack set in a shallow roasting pan. Insert an oven-going meat thermometer into center of the bison tenderloin. Roast, uncovered, for 1 hour 10 minutes or until meat thermometer registers 135 degrees F for medium rare. (For medium, roast for 45 to 50 minutes or until meat thermometer registers 150 degrees F.)
• Transfer bison tenderloin to a cutting board. Cover bison tenderloin with foil; let stand for 15 minutes. Temperature of the bison tenderloin after standing should be 145 degrees F to 160 degrees F.
• Slice bison tenderloin across the grain and arrange on a serving platter. Serve with Cherry-Onion Chutney.
• Cherry-Onion Chutney: Heat the 1 tablespoon oil over medium-high heat in a large skillet. Cook onions in hot oil for 8 to 10 minutes or until golden brown. Remove onions from skillet; set aside. Add brown sugar, vinegar, cinnamon, cloves and cayenne pepper to skillet. Bring to boiling; reduce heat. Add cherries. Simmer, uncovered, for 15 minutes. Add pears and cook for 5 more minutes or until pears are softened. Stir in cooked onion. Season to taste with salt and black pepper.

AUTUMN APPLE-PEAR CHUTNEY

Steps:

• Submerge 6 empty half-pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
• Combine apples, pears, onion, vinegar, sugar, cherries, lemon, mustard seeds, salt, cinnamon, ginger, allspice, and cloves in a wide, nonreactive 4-quart pot over high heat and bring to a boil. Once it bubbles, reduce heat to medium; simmer gently, stirring often, until mixture is thickened and a spoon drug through leaves a trail that doesn't fill in immediately, about 1 hour. Toward the end of the cooking, make sure to stir every minute or so to prevent scorching. Remove from heat.
• Working with one jar at a time, remove empty jars from canning pot. Using a wide-mouth funnel, carefully ladle jam into jars, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Check headspace again and add more chutney if necessary to bring to 1/2 inch from the top.
• Wipe jar rims, apply lids and rings (not too tightly), and return jars to canning pot. Cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
• Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. Sealed jars are shelf-stable at least 1 year.

PEAR CHUTNEY

Steps:

• Bring a large pot of water to a boil with 5 8-ounce or 10 4-ounce canning jars and their lids.
• Peel the zest from the lemon with a vegetable peeler and set aside. Squeeze the lemon. Place the juice in a large bowl. Peel pears, core them and cut into 1-inch to 2-inch chunks. Place in the bowl with lemon juice, toss to coat with the juice and reserve.
• Place the lemon zest, onion, ginger slices, and garlic in the work bowl of a food processor. Process until coarsely chopped. Scrape into a 2 1/2-quart souffle dish. Add spices, salt and sugar. Cook, uncovered, in a 650- to 700-watt oven at 100 percent power for 5 minutes.
• Remove from oven and stir well. Add reserved pears with any lemon juice in the bottom of the bowl. Stir in remaining ingredients except water chestnuts and additional lemon juice. Cover tightly with microwave-oven plastic wrap. Cook at 100 percent power for 10 minutes or until pears are tender when pierced with a knife.
• Leaving dish in oven, prick plastic to release steam and uncover. Stir in water chestnuts. Re-cover and cook at 100 percent power for 2 minutes.
• Remove from oven. Prick plastic to release steam and uncover. Stir in lemon juice and divide chutney among sterilized jars. Store, tightly covered and refrigerated, for up to six months.

APPLE CHERRY CHUTNEY

Steps:

• heat oil in a saucepan, add onions, lower heat, cover and simmer for 10 minutes.
• remove lid, add remaining ingredients.
• stir and simmer 25 minutes.
• serve chilled or at room temperature.

CRANBERRY AND PEAR CHUTNEY

Steps:

• In a heavy saucepan combine the cranberries, the brown sugar, the raisins, the pears, the zest, the gingerroot, the red pepper flakes, the onion, the vinegar, the mustard seeds, and the salt and simmer the mixture, stirring occasionally, for 20 to 25 minutes, or until the berries have burst. The chutney keeps, covered and chilled, for 2 weeks. Serve the chutney at room temperature.

PEAR-CRANBERRY CHUTNEY

Steps:

• In 2-quart saucepan, mix all ingredients. Heat to boiling; reduce heat to low. Simmer uncovered about 1 hour, stirring frequently, until thickened.
• Cool 1 hour, stirring occasionally. Serve chutney at room temperature for best flavor. Cover and refrigerate up to 2 weeks.