Recipe  45 minutes

Williams pears and saffron chutney

 

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

 

• 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.

• Bring to a boil for a few minutes, until you reach a nice thick consistency

• When still hot, pour the chutney in clean jars.

• Close the lid and turn them upside down to seal.

• Bon Appetit.