1 fresh unripe pear peeled, cored and cut into 2cm pieces
75g dried apricots roughly chopped
125g French Glacé Cherries, half roughly chopped, the rest whole
4 tbsp golden sultanas
50ml white wine vinegar
250ml white wine
200g caster sugar
1 tbsp mustard powder
2 tbsp yellow mustard seeds
1 tbsp crushed red chili flakes
In a medium saucepan, simmer together the pear, apricots, sultanas, vinegar and white wine, until reduced by half, for about 15 minutes.
Add the sugar, French Glacé Cherries, mustard powder, mustard seeds and cook for another 5 minutes until syrupy. Let cool completely and store in a sealed jar. This chutney will keep in the refrigerator for 1 week.
Not only good with cheeseboards, try this French Glacé Cherry chutney with grilled pork chops or steaks.
Wrap a ribbon around the jar and it will make a lovely gift idea for a lunch with friends or Christmas