October 9, 2013 in Fermented Vegetables, Fruits & Condiments
Pears are an underrated fruit, if you ask me. Far beyond the sweet bartletts of the grocery store exists a whole world of pear varieties, much like the apple, that can be turned into pies, sauces, dried fruit, fruit salads, or this flavorful chutney.
I found this recipe on the CFH site, where you can find literally hundreds of recipes for all types of fermented foods. Just click on what you’re looking for – yogurt, kombucha, cultured vegetables and tons more.
This recipe is perfect for fall, and a great way to preserve a crop of pears. Sweet, tangy, and spiced with ginger, lemon, and onion; I think you’ll find salads, meats, and grains all sing when topped with this.