45 min

Williams pear and saffron chutney

Name: Williams pear and saffron chutney
Cook time: 45 min
Yield: 4
Ingredients: 3.00 (about 500g) William pears; x 1.50 Cévennes Sweet Onion PDO; 1.00 cm Fresh ginger; 100.00 g Guadeloupe Cane Sugar; 60.00 cl Apple cider vinegar; 0.50 tsp Saffron; 1.00 small glass Warm water; x 2.00 small glass jars

French Williams Pears and saffron are a match made in heaven! This chutney is so simple it will become a staple.

Ingrédients Pour

William pears 3 (about 500g)
Oignon doux des Cévennes AOP

x 1.50 Voir la fiche
Fresh ginger 1 cm
Produits sucrés

Sucre de canne de la Guadeloupe

100 g Voir la fiche
Apple cider vinegar 60 cl
Saffron 0.50 tsp
Warm water 1 small glass
small glass jars x 2

Où trouver nos produits

Préparation

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.