bartlett pear chutney with red wine, chestnuts
and lemon thyme
Chef Todd Gray of Equinox – Washington D.C.
Adapted by StarChefs
Yield: 6 Servings
- 6 Bartlett pears, peeled, cored, and diced
- 3 shallots, minced
- 1 cup sugar
- 1 quart red wine
- 1 cinnamon stick
- 1 Tablespoon fresh ginger, sliced
- 2 bay leaves
- 1 cup chestnuts, peeled
- 2 cups heavy cream
- 2 sprigs lemon thyme
- Salt and freshly ground black pepper, to taste
In large sauce pan, combine pears, shallots, sugar, red wine, cinnamon,
ginger, and bay leaves. Bring to simmer, allowing wine to reduce to thin
glaze consistency. Remove bay leaves, cinnamon stick, and ginger. Remove
from heat and transfer pears to mixing bowl, reserve.
Poach chestnuts in heavy cream until tender, about 20 minutes. Drain,
cool and add chestnuts to pears. Strip thyme leaves from stems, mince
and add to pears with salt and pepper. Serve warm or cold.
Iron Horse Pinot Noir, Sonoma, 2000