Dried Pear and Verjuice Chutney for Terrine
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Step 1: Combine pears, vinegar, Verjuice, sugar, ginger, garlic, crushed red pepper, peppercorns, rosemary, orange zest and water in a heavy medium saucepan. Bring to a simmer, stirring. Cover and simmer over low heat, stirring occasionally, until the fruit is tender, about 10 minutes.
Step 2: If the chutney has not thickened sufficiently, simmer it, uncovered, for a minute or two longer. Let cool, then discard the orange zest.
Step 3: Serve with Saskia’s Terrine.
Ingredients
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1/2 cup cider vinegar
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3 tbspn brown sugar
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1/2 tspn crushed red pepper
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1/2 tspn peppercorn
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2 strips orange zest
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1/4 cup water
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