This recipe can easily be cut in half.
6 pounds green pears, peeled, cored and quartered (about 16 Bartlett pears)2 cups unfiltered apple cider2 1/2 cups sugar1/2 tablespoon sambal oelek chili paste, optional*1 teaspoon coriander seeds, ground1-inch piece ginger root, peeled and minced2 teaspoons yellow mustard seeds, ground1 teaspoon garam masala
Place pears and apple cider in a nonreactive pot and bring to a boil. Reduce heat, cover and simmer 30 minutes until pears are very soft.
Place in a blender and puree or use an immersion blender. Return mixture to pot and add remaining ingredients. Bring to a slow simmer and cook 2 hours until thick enough to coat back of spoon that is dipped into it.
Refrigerate until ready to use, or place in jars for gift giving. You can decorate your jars with specialty labels, cloths or place in gift bags. Makes 6 cups.
Per (1-tablespoon) serving: 32 calories, no fat, no cholesterol, 8 grams carbohydrates, .79 gram total fiber, 6 grams total sugars, 7 grams net carbs, .18 gram protein, 2 milligrams sodium.
*Sambal chili paste is availabe in Asian markets. It can be left out if you don't like spicy food, but it marries well with the sweet and tart flavors.Copyright © 2015, Los Angeles Times