Jacques Pépin's Pear Chutney

This chutney has a great balance of sweet, savory, sour and fragrant flavors, and is really good with holiday meals. Lasts for weeks in the refrigerator. For best taste, prepare it a few days ahead. From the book, Jacques Pepin Celebrates, 2001. Make sure to have a large jar ready for storing the chutney after cooking.

• Ready In: 1 hr 10 mins
• Serves: 6-8

Ingredients

• 1⁄2 teaspoon allspice berry
• 6  whole cloves
• 1  teaspoon mustard seeds
• 1⁄2 teaspoon  coriander seed
• 1⁄2 teaspoon black peppercorns
• 3⁄4 cup distilled white vinegar
• 3⁄4 cup golden raisin
• 1⁄2 cup  sliced almonds
• 1⁄2 cup molasses (use light molasses)
• 1⁄4 teaspoon salt
• 1⁄2 lemon, cut in thin slices
• 1  lb  ripe pear, peeled, cored, in 1-inch pieces (about 3, depending on size)

Directions

1. Grind the allspice, cloves, mustard, coriander and the peppercorns to a powder in a spice-grinder.
2. Transfer to a saucepan, and mix in the remaining ingredients. Bring to a boil, stirring occasionally, cover, reduce the heat to low, and boil gently for 30 minutes.
3. Uncover and cook about 20 minutes, until most of the juice has evaporated and the chutney is just moist. Transfer to a jar and cool. Cover and refrigerate. Keeps for weeks refrigerated.