It’s that time of year again when we need to ask for your help to keep this important project going. Behind the scenes at Krishna.com you’ll find a dedicated team of devotees who work on improving the website, adding new content, taking care of thousands of visitors and their inquiries each month. You’ll also find an office building under renovation, with insurance, property taxes and utility bills. It’s that time of year when we need to pay our annual fees for hosting Krishna.com on several web servers. Every good endeavor requires some money to continue, so also Krishna.com. Please help us spread Sri Krishna’s message on the Internet by contributing a donation. You can give a one-time gift, or become a monthly patron. Click here. (Thank you!)

Yamuna Devi's Pear Chutney with Dates and Pecans

0
Author: 
Kurma

pear medley:

Yamuna Devi's Pear Chutney with Dates and Pecans

Yamuna writes: "While residing in the vale of Evesham, I had the opportunity to sample some of England’s best produce. Every day for weeks on end I took on the challenge of coming up with a different cooked chutney, and in due course this recipe emerged from the test kitchen as everyone’s favorite."

Preparation and cooking time: about 1 hour,

Makes: about 1 ½ cups.

¼ - ½ teaspoon crushed dried red chilies,

1 tablespoon scraped, finely shredded or minced fresh ginger root,

2 teaspoons grated orange zest,

¼ teaspoon crushed cardamom seeds,

2-inch (5 cm) piece of cinnamon stick,

2 tablespoons ghee or unsalted butter,

½ cup fresh orange juice,

¼ cup maple sugar or brown sugar, packed,

6-7 medium-sized Bosc pears (about 2 ½ pounds/1.5 kg), peeled, quartered, cored and cut crosswise into 1/3–inch (1 cm) slices,

½ cup pitted soft dates, snipped into 1/3-inch pieces,

1/3 cup chopped toasted pecans.

Combine the red chilies, ginger, orange zest, cardamom seeds and cinnamon on a saucer. Place the ghee or butter in a 3-quart/litre saucepan over low heat. Before the ghee is hot or the butter froths, add the combined spices. Fry for 1-2 minutes to release flavours. Add the orange juice and sugar, and stir until the sugar dissolves. Stir in the pears, bring to a gentle boil, and cook until syrupy and thick, about 30 minutes. Stir often during the last 5 minutes to prevent scorching.

Remove the pan from the heat, stir in the dates and pecans, and cool to room temperature. Serve, or cover and refrigerate for 3-4 days.