I found out about the divine association of pears and curry thanks to an Australian friend. It was so delicate and tasty I decided to try it at home.
This chutney/ compote goes really well with white meats and fish. So simple, in season, you should rush to make it at home.
Pear & curry chutney
- 2 pears
- 5 g salted butter
- 1 tsp ground curry
- 1/2 tsp ground curcuma (turmeric)
- 1/2 tsp ground cardamom
- salt & pepper
- 15 cL water
Peel the pears and cut them in small chunks.
Melt the butter on a pan, medium heat.
Add the pears and let it caramelise slowly. Then add the spices, mix it well.
Let it cook for a few minutes. Add water and cover it.
Reduce to small heat and let cook for 15min.
Take off the lid, put on medium to high heat to reduce the water.
Roughly mash the pear with a fork and serve warm to room temperature.
If you want to make more of a chutney texture, add sugar and let it cook longer once you have the compote ready.