Caramelized pear and pomegranate chutney
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.
Sliced raw Bartlett pear
1 medium, firm, peeled, cored, and diced (1 cup)
Fresh lemon juice
- 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.
- Serving size: ¼ cup