With Louisiana quinces and pears in abundance at this time of year,
we have added these native fruits to a traditional chutney recipe
to create a great accompaniment to ice cream, cakes or cheese.
- 2 fresh quinces
- 4 fresh pears
- 1 tbsp golden raisins
- 1/4 cup butter
- 1/2 cup brown sugar
- 1/2 tsp cinnamon
- 1/8 tsp ground cloves
- 1/8 tsp nutmeg
- 1/8 tsp allspice
- 2 ounces red wine
Peel and dice quinces and pears ½-inch thick. In a 10-inch
sauté pan, melt butter over medium-high heat. Add quinces,
pears and raisins and sauté until tender. Add brown sugar,
cinnamon, cloves, nutmeg and allspice. Stir until brown sugar is
melted and creates a smooth sauce with the butter. Remove skillet
from heat and pour in red wine. Return skillet to heat and simmer
23 additional minutes.
NOTE: Be extremely careful, as
wine may flame up when placed back onto the stove; however, it will
extinguish itself quickly.