Three things this morning, as I seem to have a glut of pears, from my organic box, from friends and I had some here anyway.
So, Spicy Pear chutney
1.5.kg peeled and chopped pears,( conference are good)
1 large onion peeled and chopped and 1 tablespoon of salt.
350 grm sugar
300 ml of water
2 teaspoons of curry powder
2 teaspoons of mustard powder
1 teaspoon of cayenne pepper
2 teaspoons of grainy mustard
1 heaped tablespoon of flour
Sprinlke the onion with salt,and leave ina bowl overnight
Drain.Add to the pears with half the vinegarand the sugar.Boil for 20 minutes
Blend the dry ingerdients together with the remining vinegar and add.
Cook for about another 15 minutes, or until the pears have softened and are very transparent.
Pot ,cover and leave for at least a month.
I like to add further spices so have used grated ginger,and chilli flakes. no doubt it will blow my head off.
Pear, lemon and cardamom jam
400 gms lemons
500 gms hard pears, peeled and chopped
1 tablespoon of cardamom pods crushed.
600 gms sugar
3/4 litre of water
Slice half the lemons as finely as you can, and squeeze the juice from the rest.Put the pips into a muslin bag and add the to the water and lemons. Boil with a lid on for an hour. Remove the bag of pips from the juice,squeeze out the excessmadd the cardamom seeds and sugar and heat gently till it is disolved ,ten biol rapidy until stetting point is reached, then leave for halfan hour, and then pot into sterilised jars.Cover .
I don't know how this will taste, but it seemed an interesting recipe
4 large lemons with the greated zest of 2 of them
200 grms sugar
175 gms butter
3 large eggs, beaten.
Put the first three ingredients into a heatproof bowl ,and set it over a pan of simmering water
Let it all melt together ,and then add the beaten eggs ,stirring all the time, until it becomes thick and will coat the back of a spoon.
BE CAREFUL NOT TO LET THE MIXTURE BOIL ,OR YOU WILL HAVE SCRAMBLED EGGS
Pot into small pots ,and put into the fridge, as is not advisable to keep it in a cupboard. It won't last longanyway, it's too delicious.