Marina’s Best Fig Chutney in the World……ever! Via “A Mother in France”

Fig Chutney

1.5kg Black figs quartered ( or any figs can be used)
1 kg sugar
3 onions chopped roughly
500g mixed raisins and sultanas
1 lt good quality red wine vinegar
2 teaspoons cayenne pepper
2 teaspoons paprika
2 teaspoons Ground ginger
2 teaspoons all spice
2 tablespoons chilli sauce (sweet or not up to you!)
6 garlic cloves crushed
salt and pepper
Place all ingredients together and bring to the boil, then simmer for 2 hours till good chutney consistency (whatever that is).
Jar…. This chutney gets better with age (although we have never had it long enough to find out!).

Kim’s Autumn Pear Butter

Nothing says Autumn like the smell of Pear or Apple Butter cooking on the stove.  I just love that smell.  This kind of cooking brings me back home to New Jersey with the Mennonite side of my family.   My mother used to get Apple butter during the fall and spread on toast such a treat.

Pear butter (brown butter) does not contain butter but is called butter because it has been cooked down to a concentrate of pears mixed with some spices.  It is so thick and creamy and spreadable. The flavor is out of this world.  It is not a jam, jelly or preserve, just thick concentrate of pears.

When you go to make it you are going to have to allocate many hours.  It is a long process of cooking it down to a concentrate.  I have made a small amount (1/2 liter) and it took 3 hours of slow cooking.  I also do not cook on high heat because I am not making jelly or jam I am just cooking the water out of it and and caramelizing the pears and sugar.  I have put sugar in mine but you can do it without.  You can do the same with apples.

6 pears peeled and cored sliced

1 cups sugar

1 1/2 tablespoons pumpkin pie spice (cinnamon, ginger, cloves, nutmeg, all spice)

1 tablespoon vanilla extract

Put the pears in a saucepan, use a big pan, even though it is a small amount, when it is cooking it will splatter.  Cook down till they are soft.  Using a handheld blender and puree them.  Then add the vanilla and sugar.  Keep cooking it will look like apple sauce then start to thicken and darken.  Keep cooking stirring many times to prevent burning.  Keep the heat at a medium low to even low.  You are going to be simmering it for a long while.  Even though it looks dark you are going to keep going until it is really dark and when on a dish and cooled some it is spreadable.  Store in a jar and refrigerate.  You can also put in jars and do a canning process if storing on a shelf.  Enjoy