Williams pear and saffron chutney
Williams pears and saffron are a match made in heaven! This chutney is so simple it will become a staple.
- 3 (about 500g)
Fruits & VegetablesPDO Cévennes sweet onionx 1.50 •See the article
- 1 cm
Sweet productsGuadeloupe cane sugar100 g •See the article
- 60 cl
- 0.50 tsp
- 1 small glass
- x 2
Infuse the saffron in a small glass of warm — but not boiling — water. Peel and cut the pears in small pieces. Peel and chop the onions, peel and grate the ginger.
In a saucepan on low heat, cook all the ingredients (except the saffron) for about 30 minutes. Then add the saffron and infused water and bring to a boil for a few minutes, until you reach a nice thick consistency.
When still hot, pour the chutney in clean jars, close the lid and turn them upside down to seal.
This chutney goes very well with a soft washed-rind cheese, in a cheese toastie but also with pâté-en-croûte.