This is a wonderful recipe that appeared in the Saveur Thanksgiving
issue a few years ago. It's become a regular at our house.

Allow this chutney to ripen in the refrigerator for up to 4 weeks; it
improves with age.

1 cup dried currants
6 Tbsp pear brandy
4 bosc pears, cored and cut into 1/2 inch pieces
2 ribs celery, cut into 1/4 inch pieces
1/2 cup sugar
1/3 to 1/2 cup lemon juice
3 to 3 1/2 inch piece of ginger, peeled and grated
pinch cayenne

Put currants and brandy into a medium saucepan and simmer over medium
heat until currants are plump and have absorbedmost of the liquor, about
7 minutes. Add pears, celery, sugar, lemon juice, ginger, and cayenne
and stir well. Return to a simmer, reduce heat to medium low, and
simmer until pears are very soft and translucent and juices are thick
and syrupy, about 1 hour.

Put chutney into a clean jar with a tight fitting lid; set aside to let
cool. Cover and refrigerate until ready to serve. Serve at room
temperature.

Alan Holbrook
30 Charles Road
Groton, MA 01450


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