2 shallots, finely sliced
1 knob butter
1 splash olive oil
6 pears, cored, peeled and cut into chunks
1 bay leaf
1 cinnamon stick
4 tbsp light muscovado sugar
6 tbsp cider vinegar
2 tbsp sultanas
50 g walnut halves, roughly chopped
blue cheese and walnut bread to serve (optional)
- Fry the shallots in a knob of butter with a splash of oil until they soften without browning, they should be soft enough to squash with the back of a spoon. Add the pears, bay leaf, cinnamon, sugar, vinegar and sultanas and stir everything together. Cook gently for 10 minutes or until the pear is very tender and the mixture is thick enough to spoon, stir the pan every now and then to make sure the mixture doesn’t stick.
- Meanwhile toast the walnuts in a dry frying pan. When the relish is cooked add the walnuts and cool the mixture. Serve with blue cheese and walnut bread or cold meats. This will keep for a week in the fridge though the nuts will soften.