|Preparation Time||15 Minutes|
|Cook Time||30 Minutes|
|Total Time||45 Minutes|
|Category||Nuts, Fats, & Oils|
|Meal||Brunch; Lunch; Dinner; Snack|
|Diet||Low Calorie; Low Fat; Heart Healthy; Low Carb; Low Cholesterol; Low Sodium; Gluten Free; Vegetarian; Vegan|
4 firm yet ripe Bosc pears, peeled, cored, and coarsely chopped
1/4 cup apple cider vinegar
1 1/2 teaspoons fresh ginger, peeled and minced, or 1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon mustard seed
1/4 teaspoon red pepper flakes
1/4 cup pecans, chopped, lightly toasted
In a saucepan over high heat, bring the juice to a boil and then reduce to a simmer until reduced by half, about 5-10 minutes.
Combine the pears, vinegar, ginger, cinnamon, mustard seed, and red pepper flakes with the reduction. Increase the heat to medium to return to a boil and then reduce the heat to low and simmer, uncovered. Stir occasionally until the pears are tender and the juices have thickened, about 20 minutes. Remove from the heat and cool to room temperature.
Add the pecans, cover, and refrigerate for up to 1 week. Serve at room temperature. Makes about 2 cups.
Calories: 81 cal
Total fat: 3g
Saturated fat: 0g
Monounsaturated fat: 1g