Pear Chutney

Method

1. Combine everything in a large, heavy-bottomed saucepan. Stir well.
2. Bring to a boil over medium-high heat, then reduce to a steady simmer.
3. Cook, stirring occasionally, for 30 to 40 minutes. The pears will soften and the liquid will reduce to a thick, jammy consistency. The chutney should coat a spoon and hold its shape.
4. Taste and adjust — more vinegar for tang, more sugar if the pears were very tart, more cayenne for heat.
5. Ladle into clean jars while hot.
6. *Storage:** Refrigerate for up to 1 month. For canning, process in a boiling water bath for 10 minutes. Properly canned, it keeps for a year.
7. *Seasonal note:** Pear chutney is one of those things that tastes good when you make it and tastes incredible after a month in the jar. The flavors meld and mellow. If you can resist opening it immediately, you'll be rewarded. Use Bosc pears for a chutney that holds its shape, or Bartlett for one that breaks down into a smoother consistency.