Chutney Baked Pears
Submitted by Malafemina
Elegant baked pear halves glazed with chutney and apple juice, dotted with butter and basted until tender and glossy. A refined side dish or light dessert that serves 12.
YIELD
12 servingsPREP
30 minCOOK
30 minREADY
60 minThis is the kind of understated, elegant dish that makes a holiday table feel special without any fuss. Ripe pear halves nestle cored-side-up in a baking dish, get drenched in a chutney and apple juice glaze, then bake until they’re soft, glossy, and caramelized around the edges.
The chutney does all the heavy lifting on flavor. Its sweet-spicy-tangy complexity coats each pear half as you baste, building up layers of glaze that turn sticky and gorgeous.
Serve these alongside roast pork, baked ham, or a holiday turkey. They also make a surprisingly lovely light dessert with a spoonful of crème fraîche or vanilla ice cream.
Kitchen Tips
- Use firm, ripe pears that hold their shape during baking. Overripe pears will collapse into mush.
- Drop peeled pears into lemon water immediately to prevent browning while you prep the rest.
- Baste every 10 minutes or so for the glossiest, most flavorful finish.
- Chop any large chunks in your chutney before mixing with the apple juice so the glaze coats the pears evenly.
Ingredients
Directions
In bowl, mix 2 tbsp lemon juice per 4 cups of water.
Peel, halve, and core pears, dropping them into acidulated water as you work.
Drain and arrange pears snugly, cored sides up, in greased 13×9 inch baking dish .
Mix chutney and apple juice; pour over pears.
Dot with butter. Bake in 325℉ (160℃) oven for 30 minutes or until tender and glazed, basting occasionally.
Makes 12 servings.
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