Caramelized pear and pomegranate chutney
0
Points®
Temps total: 10 min • Préparation: 5 min • Cuisson: 5 min • Portions: 4 • Difficulté: Facile
Firm Bartlett pear cooks in nothing more than a spritz of nonstick spray until it becomes soft and tender with browned, caramelized 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 flavor and add depth. Serve the chutney over yogurt or oatmeal, or as a condiment with chicken breasts or pork tenderloin. You can easily double the recipe if you’d like to keep some on hand; it will hold up well in the refrigerator for up to 5 days.
Ingrédients
Cooking spray
2 spray(s)
Sliced raw Bartlett pear
1 medium, firm, peeled, cored, and diced (1 cup)
Pomegranate seeds
¼ cup(s)
Fresh lemon juice
1 tsp(s)
Ground cardamom
⅛ tsp(s)
Kosher salt
1 pinch(es)
Instructions
1
Spray a small nonstick skillet with cooking spray. Heat pan over medium-high heat. Add pear; cook until tender and lightly browned, 5 to 6 minutes. Remove pan from heat. Stir in pomegranate seeds, lemon juice, cardamom, and salt. Serve at room temperature or chilled.
2
Serving size: ¼ cup
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