Pear-Walnut Chutney
By America's Test KitchenPublished on February 26, 2008
Time
35 minutes
Yield
About 2 cups
Ingredients
Before You Begin
This chutney is great with our Maple Roast Turkey Breast.
Instructions
- Heat oil in large nonstick skillet over medium-high heat. Cook 3 pears until lightly browned, about 5 minutes.
- Add shallot and cook 30 seconds. Stir in red wine vinegar and cherry preserves and simmer until thickened, about 5 minutes.
- Remove from heat. Stir in walnuts and cool to room temperature.
Time
35 minutesYield
About 2 cupsIngredients
Ingredients
Ingredients
Why This Recipe Works
Our Pear-Walnut Chutney recipe is a sweet alternative to the traditional gravy that accompanies turkey, and it works especially well with our Maple Roast Turkey Breast recipe. Choosing firm pears is imperative; soft pears will be too watery and mushy in this chutney recipe. Cherry preserves add complementary flavor and give the sautéed chunks of pears a jammy texture, while red wine vinegar balances the sweetness of the pears and cherry preserves. Waiting to add the toasted walnuts until the chutney has finished cooking maintains their crunch.
Before You Begin
This chutney is great with our Maple Roast Turkey Breast.
Instructions
- Heat oil in large nonstick skillet over medium-high heat. Cook 3 pears until lightly browned, about 5 minutes.
- Add shallot and cook 30 seconds. Stir in red wine vinegar and cherry preserves and simmer until thickened, about 5 minutes.
- Remove from heat. Stir in walnuts and cool to room temperature.
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