Caramelised pear and pomegranate chutney
Firm pear varies cooks in nothing more than a spray of cooking oil until it becomes soft and tender with browned, caramelised edges. Pomegranate seeds and a little bit of lemon juice are stirred in at the end, along with a hint of ground cardamom, to brighten the flavour and add depth. Serve the chutney over yoghurt or oats.
1 medium, firm ripe variety, peeled, cored and finely chopped
¼ cup(s), (30g), seeds only
¼ tsp, ground
1 x 3 second spray(s)
- Lightly spray a small non-stick frying pan with oil and heat over medium-high heat. Add pear, cook for 5-6 minutes or until tender and lightly browned. Remove pan from heat. Stir in pomegranate seeds, juice, cardamon and season with salt. Serve at room temperature or chilled.