This Pear, Fig and Bacon Chutney is the perfect condiment for roasted or grilled meats, baked brie or goat cheese or a charcuterie board. A delicious blend of salty, sweet and tangy with a little bit of heat. And, oh so good! I could eat it by the spoonful!
And it’s actually quite simple to make.
- Start with a couple of bartlett pears, peeled, cored and diced.
- Mince some red onion and a clove of garlic
- Chop the figs
- Cook (crisp) and chop a couple of slices of thick cut applewood smoked bacon
- Saute’ the pears, onions and garlic in some butter until tender
- Add the figs, bacon, seasonings and couple of sprigs fresh thyme
- Saute’ for a couple of minutes to release the aromatics
- Add the wine, apple cider vinegar and sugar. Reduce, stirring until glazed
- Remove the sprigs of thyme, cool, serve, enjoy!
Serve this yummy Pear, Fig and Bacon Chutney with Pinot Noir, Garlic And Peppercorn Roasted Pork Loin or this Lemon Rosemary Grilled Chicken.
This Pear, Fig and Bacon Chutney is the perfect condiment for roasted or grilled meats, baked brie or goat cheese or a charcuterie board
- 1 1/2 tablespoons butter
- 2 bartlett pears, pelled, cored and diced
- 1/2 cup diced red onion
- 1 clove minced garlic
- 1/2 cup chopped dried mission figs
- 2 slices bacon, cooked crisp and then chopped
- 1 teaspoon garam masala
- 1/2 teaspoon ground ginger
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 2-3 sprigs fresh thyme
- 1/2 cup sauvignon blanc or other dry white wine
- 1 1/2 tablespoons apple cider vinegar
- 2 tablespoons brown sugar
In a large skillet, melt butter over medium heat
Add pears, onion and garlic. Saute' until pears start to become tender.
Add the figs, bacon and spices and fresh thyme. cook a couple of minutes until spices become aromatic.
Add the wine vinegar and sugar, continue cooking until liquid is reduced to a glaze.
remove the thyme sprigs and let the chutney cool a bit before serving.
chutney can be stored in and airtight container in the refrigerator for up to a week.
Ginger is native to Southeast Asia and is now also cultivated in Africa, Australia and … [More]