Golden Saffron Pear Chutney

A deep coloured, fruity and intensely flavoured chutney. I concocted this recipe last year, when we had lots of windfall pears......and, I slipped a bit of saffron in for good measure! This chutney is delicious with ALL cheeses, but especially strong hard cheeses such as Farmhouse Cheddar, Gruyere, Comte and Cantal. It also goes exceedingly well with cold meats and charcuterie - especially cold roast Ham. Dollop it in sandwiches, add it to curry & cooking sauces.....the list is endless for this fruity chutney! It is always best eaten after at least 1-2 months; the flavours are mature and mellow. (This recipe has been posted as a special dedication for two close friends, one on RecipeZaar and one who sadly passed away recently - may all your pears be saffron pears & all your days be golden.)

• Ready In: 1 hr 20 mins
• Yields: 2 1lb jars

Ingredients

• 2  cooking apples, peeled, cored & grated
• 150  g onions, peeled & finely chopped
• 150  g golden sultana raisins
• 4  oranges, juice and zest of
• 300  g light brown sugar
• 1  teaspoon ground cinnamon
• 1  teaspoon  freshly ground nutmeg
• 1  teaspoon cayenne pepper
• 3  pinches saffron strands
• 2  teaspoons salt
• 50  g  fresh gingerroot, grated
• 300  ml white wine or 300  ml cider vinegar
• 750  g pears, peeled, cored and roughly chopped
• 350  g tomatoes, roughly chopped

Directions

1. Put all the ingredients into a large preserving pan, except the pears and the tomatoes - leave them to one side for now.
2. Simmer for about 30 - 45 minutes - stirring all the time until the mixture is reduced and syrupy.
3. (It should be thick enough to coat the back of a spoon and not be too runny.).
4. Add the pears and the tomatoes and continue to cook for 15-20 minutes, or until the pears are just soft.
5. Pour into hot and sterilised jars - seal and then store the chutney in a cool, dark place.
6. It is better eaten after 1-2 months.
7. This chutney keeps for up to 2 years.