Pear and Currant Chutney

Check out the video story: Eau De Vie Pear Brandy: A Personal Quest Eau De Vie, the French word meaning “water of life”, is a spirited drink produced from the distillates of fermented and mashed fruit. Steve McCarthy began a long quest to produce a world-class pear Eau De Vie, and turn it into a profitable business.

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

Ingredients:

• 1 1/2 cups dried pineapple, chopped
• 1 1/2 cups dried apricots, chopped
• 2 cups dried pears, chopped
• 2 cups dried apples, chopped
• 2 cups dark raisins or dried cranberries
• 1 cup golden raisins
• 1 cup Clear Creek Pear Brandy
• 3 cups all purpose flour
• 2 tsp. baking powder
• 2 tsp. ground cinnamon
• 1 tsp. salt
• 1/2 tsp. ground nutmeg
• 1/2 tsp. allspice
• 1/2 tsp. ground cloves
• 2 cups walnuts
• 1 1/2 cups hazelnuts
• 2 cups pecans
• 4 large eggs, beaten frothy
• 1 3/4 cups brown sugar, firmly packed
• 1 1/4 cups applesauce
• 3/4 cup melted butter, cooled
• 1/2 cup molasses

Instructions:

1. Put currants and brandy into a medium saucepan and simmer over medium heat until currants are plump and have absorbed most of the liquor, about 7 minutes
2. Add pears, celery, sugar, lemon juice, ginger, and cayenne and stir well.
3. 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.
4. Put chutney into a clean jar with a tight lid; set aside to let cool.
5. Cover and refrigerate until ready to serve. Serve at room temperature

Yield: Makes 2 1/2—3 cups

Recipe courtesy of Steve McCarthy, Clear Creek Distillery