Recipe: Pear chutney from Stasis, a sweet and garlicky accompaniment for charcuterie and cheese
PREP TIME: 15 minutes
COOK TIME: 1 hour 30 minutes
Makes 3 250-mL jars
PEAR CHUTNEY
2 garlic heads
1 tsp canola oil
6 large Bosc pears
2 cups granulated sugar
1 cup apple cider vinegar
2 tsp sea salt
¼ tsp each cinnamon and ginger
⅛ tsp each allspice, clove and mace (optional)
1. Preheat oven to 400º F. Slice roots off tops of garlic heads and place them (whole, unpeeled) on small piece of foil. Drizzle with oil. Wrap tightly in foil. Roast for 1 hour until soft and golden. When cool enough to handle, squeeze garlic from skins into a bowl and mash finely with a fork.
2. Quarter and core pears (don’t peel). Slice thinly.
Place pears, sugar, vinegar and salt in saucepan. Bring to boil over high heat, then simmer for 30 minutes until pears turn golden and liquid thickens. Pour ¼ cup thickened chutney in a bowl. Whisk in 2 tbsp of the garlic purée. Add chutney back to pot and stir. Add more salt, vinegar and spices to taste. Chutney will keep refrigerated for up to 2 weeks.
TIP
Try the chutney with fresh pan-roasted trout or whisk with extra-virgin canola oil and lemon for a quick salad dressing.
JULIAN KATZ
STASIS
Julian Katz makes pickling look cool. The 26-year-old chef worked in the kitchens at C5, Lucien and The Drake before opening Stasis, his Roncesvalles preserves shop, in 2011. His passion for Mason jars and their contents is almost fanatical. He’s an ingredient purist, sourcing the best seasonal asparagus, squash and strawberries from family farms. This garlic-pear chutney was inspired by fall flavours, like the crisp, sweet Bosc pear. It goes well with charcuterie, fish, creamy sheep’s brie or spicy curry.
Recipes developed by Victoria Walsh. Recipe photography by Ryan Szulc. Portrait photography by Raina and Wilson. Illustrations by Aleksandar Janicijevic. Interviews by Denise Balkissoon, Ariel Brewster, Andrew D’Cruz, Jennifer Goldberg, Matthew Hague, Claire Hastings, Bronwen Jervis and Simone Olivero.
1. Preheat oven to 400º F. Slice roots off tops of garlic heads and place them (whole, unpeeled) on small piece of foil. Drizzle with oil. Wrap tightly in foil. Roast for 1 hour until soft and golden. When cool enough to handle, squeeze garlic from skins into a bowl and mash finely with a fork.
2. Quarter and core pears (don’t peel). Slice thinly.
Place pears, sugar, vinegar and salt in saucepan. Bring to boil over high heat, then simmer for 30 minutes until pears turn golden and liquid thickens. Pour ¼ cup thickened chutney in a bowl. Whisk in 2 tbsp of the garlic purée. Add chutney back to pot and stir. Add more salt, vinegar and spices to taste. Chutney will keep refrigerated for up to 2 weeks.
TIP
Try the chutney with fresh pan-roasted trout or whisk with extra-virgin canola oil and lemon for a quick salad dressing.
JULIAN KATZ
STASIS
Julian Katz makes pickling look cool. The 26-year-old chef worked in the kitchens at C5, Lucien and The Drake before opening Stasis, his Roncesvalles preserves shop, in 2011. His passion for Mason jars and their contents is almost fanatical. He’s an ingredient purist, sourcing the best seasonal asparagus, squash and strawberries from family farms. This garlic-pear chutney was inspired by fall flavours, like the crisp, sweet Bosc pear. It goes well with charcuterie, fish, creamy sheep’s brie or spicy curry.
Recipes developed by Victoria Walsh. Recipe photography by Ryan Szulc. Portrait photography by Raina and Wilson. Illustrations by Aleksandar Janicijevic. Interviews by Denise Balkissoon, Ariel Brewster, Andrew D’Cruz, Jennifer Goldberg, Matthew Hague, Claire Hastings, Bronwen Jervis and Simone Olivero.){kind=link}