Asian Pear-Fig Chutney

Garam masala, a fragrant Indian spice blend, is available in specialty stores or ethnic markets.

This recipe goes with Whole Roasted Trout with Asian Pear–Fig Chutney

Yield: Makes 3 1/2 cups

Ingredients

• 3  cups  peeled, chopped, ripe Asian pears (about 3 large)
• 7  dried figs
• 1  cup  chopped red onion
• 3  tablespoons  balsamic vinegar
• 2  tablespoons  light brown sugar
• 1/4  cup  pear juice
• 1/2  teaspoon  garam masala

Preparation

Combine all ingredients in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 13 minutes or until pears are tender. Remove from heat; serve warm. Store leftover chutney in refrigerator up to 3 days.