Pears with Chipotle
I should have photographed them immediately. They are more delicious than they look. I just had them with a boneless chicken breast rubbed with garam masala and pan-fried and they were the perfect accompaniment.I had intended to make a pear galette or crostata for Thanksgiving but time ran out so there I was with some extra pears on hand. I had not made this recipe in at least 15 years and am delighted to have rediscovered it. It’s light, easy to make, and a great side dish for some roasted chicken, pork, or beef.
Ingredients
- ¼ cup water
- ¼ cup distilled white vinegar
- 2 tablespoons freshly squeezed lime juice
- ¼ cup sugar
- 1-2 canned chipotle chiles en adobo
- ½ teaspoon salt
- 4 medium-sized pears peeled, cored, and cut in fourths
Instructions
- Combine the water, vinegar, lime juice, and sugar in a small saucepan. Bring to a boil over medium heat, stirring to dissolve sugar. Add the chiles, either whole for a milder flavor or chopped for a very spicy dish. Season with salt.
- Add the pears to the boiling marinade. Remove from the heat and let cool to room temperature. Serve or store, covered, in the refrigerator and serve chilled.