Chutney Baked Pears
condiment, indian, pickles
1 sharon stevens
6 firm ripe pears
1 cup chutney
1/2 cup apple juice
2 tablespoon butter
1 lemon juice or white vinegar
In bowl, mix 2 tbsp lemon juice per 4 cups of water. Peel, halve, and core pears, dropping them into acidulated water as you work. Drain and arrange pears snugly, cored sides up, in greased 13x9 inch baking dish. Mix chutney and apple juice; pour over pears. Dot with butter. Bake in 325 F oven for 30 minutes or until tender and glazed, basting occasionally. Makes 12 servings.
Origin: Canadian Living, December 1991. Shared by: Sharon Stevens.
Yield: 12 servings