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.)"

Ingredient :

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

Directions :

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