John Myers
Quince and Pear Chutney
The perfect quince and pear chutney recipe with a picture and simple step-by-step instructions.
- 1000 g Quinces
- 500 g Pears
- 2 Onions
- 1 Lemon
- 100 ml White wine
- 150 ml Apple Cider Vinegar
- 100 ml Apple juice naturally cloudy
- 1 package Preserving sugar 2: 1
- 2 Red chili peppers
- 1 tbsp Chopped ginger
- 5 Cloves
- 1 pole Cinnamon
- 2 Star anise
- 2 tbsp Salt
- Peel quilts, cut eighths, core and chop very finely (if necessary with a food processor). Peel the pears, chop the stone very finely (if necessary with a food processor). Peel the two pieces and cut into very fine strips. Peel the ginger and dice very finely. Wash, core and finely chop the chilli peppers.
- Heat the quinces, pears, onions, ginger, apple juice and vinegar in a saucepan and bring to the boil for about 15 minutes. (Stir again and again so that nothing burns.) If desired, the hand blender can be used, but is not necessary if the ingredients are chopped with the food processor. Now put the salt, cinnamon stick, cloves and star anise in a tea bag and cook for another 10 minutes. (The tea bag is only for lazy people who don’t want to pull out the spices afterwards.)
- Now season the chutney to taste. Rinse the guests with hot water. Fill the hot glasses and close tightly. Turn upside down for about 5 minutes. Then keep the glasses dark and cool.
- The chutney goes very well with cheese and white meat. But can be eaten with almost everyone.
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