🔕 🔔
Loading…

My Basket ()

All questions

, my currant-pear sauce fell apart, starting over--any tips on a chutney w/bright color but subtle, not too fruity flavors?

asked by @jfreemanslade about 6 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

1 answer 1456 views
B3038408 42c1 4c18 b002 8441bee13ed3  new years kitchen hlc only
AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added about 6 years ago

Pears and currants both break down quickly. Cook all of the other ingredients (onions, garlic, spices, hot peppers, vinegar, sugar, seasonings, etc.) together and simmer them alone, or perhaps with just a bit of the fruit, until those ingredients are thick. Then, add the fruit at the very end and cook it only very briefly. Also, choose a hard pear like Seckel, Bosc or Anjou, if you're not using one of those now, and use only-just-barely-ripe pears. You may get a bit more fruit flavor that way, but the texture will be good. You can also add less fruit, if you want it less fruit-y. Good luck!! ;o)

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.