Nashi pear chutney

Ingredients for 1 servings:

• 500 g Nashi pear(s)
• ½ lemon(s), organic, juice
• 12 g fresh ginger
• 100 g sugar
• 100 ml white wine vinegar
• 2 stalks of thyme, dried
• Salt
• Chili flakes from the mill

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Fruity-spicy

Squeeze half the lemon. Peel, core, and dice the pears, and mix with the lemon juice. Peel the ginger, dice very finely, and mix it with the pears. In a saucepan, caramelize the sugar until light, deglaze with the vinegar, and simmer over low heat, stirring constantly, until the caramel is completely dissolved. Now add the pears, ginger, chili flakes, thyme, and salt. Bring to a boil once, then reduce the heat to low and simmer gently for about 45 minutes, stirring occasionally. After seasoning, remove the thyme stalks and, while the chutney is still hot, fill small twist-off jars and seal immediately. It tastes fruity, sweet, and sour with a very spicy chili aftertaste. I use it with white meat, cheese, savory fritters, and pancakes.