{"id":3501,"date":"2013-09-25T10:56:47","date_gmt":"2013-09-25T08:56:47","guid":{"rendered":"https:\/\/www.chateaucoutet.com\/?p=3501"},"modified":"2019-04-03T11:59:13","modified_gmt":"2019-04-03T09:59:13","slug":"spiced-fig-and-pear-relish","status":"publish","type":"post","link":"https:\/\/www.chateaucoutet.com\/en\/2013\/09\/spiced-fig-and-pear-relish\/","title":{"rendered":"Spiced fig and pear relish"},"content":{"rendered":"

Ingredients:<\/strong><\/p>\n

2 tablespoon butter<\/p>\n

2 red onions, finely sliced<\/p>\n

1 \u00bd cup (300g) soft brown sugar<\/p>\n

1 teaspoon mixed spice<\/p>\n

1 teaspoon ground ginger<\/p>\n

1 teaspoon ground cinnamon<\/p>\n

\u00bd teaspoon nutmeg, grated<\/p>\n

4 fl oz (100ml) balsamic vinegar<\/p>\n

1 cup (250ml) white wine vinegar<\/p>\n

8 ripe figs, cut into eighths<\/p>\n

8 cups (400g) ripe pears, peeled and roughly chopped<\/p>\n

Sea salt and black pepper<\/p>\n

 <\/p>\n

Preparation:<\/strong><\/p>\n

1. In a heavy-bottomed pan, fry the onion in the butter over a low heat until soft. Mix in the sugar, spices, and both vinegars then bring to a simmer. Cook gently for 30-40 minutes, until thick and syrupy, stirring frequently.<\/p>\n

 <\/p>\n

2. Add the figs and pears and cook for a further 20 minutes. Once the fruit is soft, remove from the heat. Season to taste.<\/p>\n

 <\/p>\n

3. Pour into a warm sterilized jar and allow to cool for 15 minutes before carefully sealing.<\/p>\n

 <\/p>\n

4. Leave for at least a month to mature before serving (label jar with the date).<\/p>\n

 <\/p>\n

Keeps for 3-6 months if properly sterilized.<\/p>\n","protected":false},"excerpt":{"rendered":"

Ingredients: 2 tablespoon butter 2 red onions, finely sliced 1 \u00bd cup (300g) soft brown sugar 1 teaspoon mixed spice 1 teaspoon ground ginger 1 teaspoon ground cinnamon \u00bd teaspoon nutmeg, grated 4 fl oz (100ml) balsamic vinegar 1 cup (250ml) white wine vinegar 8 ripe figs, cut into eighths 8 cups (400g) ripe pears, […]<\/p>\n","protected":false},"author":3,"featured_media":6301,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[18,16],"tags":[],"class_list":["post-3501","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cat_main_course","category-cat_recipes"],"acf":[],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t