Author Jean Morrison
Pineapple & Pear Relish
This is a fruity relish with a slight mint aroma. It has a delicate flavour so serve with cold meats that don't have an overly strong flavour. I wouldn't, personally, serve it with something like a strong tasting cheese. It is important to cook the fruit together in a pan with the lid on to start with. The fruits need to meld together before the heat is turned up. The relish has a lovely yellow colour with the speckles of mustard seeds throughout. The mustard seeds give a little burst of flavour when eaten.
Preparation time: 20 minutes
Cooking time: 1 hour 30 minutes
Quantity: Makes about 1 litre
If you wish to print this recipe just press Ctrl + P on your keyboard.
It will print nicely minus all the un-wanted words and images.
For U.S. measurements and oven temperatures please use this Quantity Conversion Chart
1 kg green pears, peeled, cored and chopped small
1 large onion, peeled and chopped small
1 x 440 gm can crushed pineapple in natural juice
3 large cloves garlic, finely chopped
1 tablespoon mustard seeds
1/4 cup mint leaves, chopped finely
1/2 teaspoon nutmeg
1 teaspoon turmeric
1 and 1/2 cups white vinegar
2 teaspoons salt
3/4 cup sugar
Place all the ingredients except the sugar into a pan and boil gently for 45 minutes with the lid on the pan.
Add sugar and stir to dissolve. Bring back to the boil and cook over medium heat, minus the pan lid, for about 45 minutes or until thickened and the pears are soft.
Spoon into hot sterilized jars and seal immediately. Makes about 1 litre or 3- 4 jars.
Turmeric is a spice sometimes used to replace the expensive saffron. It can replace the saffron's yellow colour but its taste is different. Turmeric has an earthy, peppery flavour. It is a primary ingredient in curry powder and is used to colour rice and sauces. It is used in stews, soups and casseroles. Turmeric is now being tested as a potential cancer treatment/preventative, most particularly for environmental cancers.
Nutmegs come from evergreen trees native to south East Asia and Australasia. In Indian cuisine the spice is almost always used in sweet dishes but in the Middle East it is used as a spice for savoury dishes. Indonesia provides 75% of the world's nutmeg.
Onions are high in energy and have good amounts of B6, B1, and Folic acid in them. They contain chemicals which fight free radicals in our bodies. Free radicals cause disease and destruction in our cells. Onions have anti-viral, anti-fungal and anti-bacterial properties in them. These properties are most potent when the onion is eaten raw. Onions raise the levels of beneficial HDL cholesterol and they lower the levels of the bad LDL cholesterol.
For more great recipes please visit the main Recipes Index