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- Pear and fig chutney with piment d’Espelette
Pear and fig chutney with piment d’Espelette
Nutrition facts per serving:
- Energy in kcal about 236
- Fat about 1g
- Carbohydrates about 49g
- Protein about 2g
This is needed
This is needed
for 4 dl
- 150 g dried figs, cut into cubes
- 300 g pears, peeled, diced
- 6 shallot, cut into thin slices
- 1 garlic clove, finely chopped
- 2 cm ginger, finely grated
- 1.25 dl apple vinegar
- 1 tsp Fine Food Piment d'Espelette AOC
- 75 g cane sugar
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- For 2 preserving jars of each approx. 2½ dl, rinsed with hot water
And that's how it's done
And that's how it's done
Mix the pears in a pan with all the other ingredients, bring to the boil. Reduce the heat, cover and simmer for approx. 45 mins., stirring occasionally. Pour the chutney into clean glass jars that have been rinsed in hot water, seal the jars immediately.
