We’ve fallen in love with the Pumpkin Butter and the Florida Sand Pear Chutney from a little Central Florida start-up called Sunchowder’s Emporia, a delectable collection of homemade jams, chutneys and pickles. When we’re desperately seeking sugar, we shamelessly open the jar and eat it with a spoon: pineapple tangerine jam, peach lavender jam, mango apple chutney.
The lip-smacking flavors are the creation of bright, effusive Wendy Read, who cooks up the all-natural goodies – no pectin in the jams, first-rate fruits from Florida farms, local honey. While you often can find Wendy at local farmer’s markets, check out the goods at www.sunchowderemporia.com. We were thrilled that she agreed to share her recipe for sweet Florida Sand Pear Chutney – she makes it with Florida “sand” pears (also known as pineapple pears), but any sweet pear will do. The chutney is delish with leftover turkey. Or with a spoon.
Wendy’s Florida Sand Pear Chutney
Makes about 1 1/2 cups
1 1/2 pounds pear (about 4 medium)
1/2 pint grape tomatoes
1/2 pound peaches (about 1 medium)
1/4 cup raisins
1 cup brown sugar
1 tablespoon finely chopped crystallized ginger
1 1/4 cups apple cider vinegar
1 teaspoon coarse salt
1 teaspoon hot red pepper flaks
1/4 teaspoon freshly grated nutmeg
Pinch ground cloves
Peel pears and peaches and cut into 1/4-inch dice. Cut grape tomatoes into quarters.
Combine peaches, pears, tomatoes and remaining ingredients in a large Dutch oven or other large pot. Stir to combine.
Bring to a boil over high heat. Reduce to a simmer over medium heat. Simmer for 1 hour, stirring every 10 minutes or so to avoid scorching, until thickened and syrupy.