Pear, Apricot & Spice Relish
Relish is often used for burgers and hot-dogs.
The most famous one is made of cucumbers, pickles, vinegar, sugar and spices.
Here’s a seasonal one with Fall ingredients: pears, dried fruits and spices like cinnamon.
You can keep it in your fridge for many days and taste it on a toasted spelt or rye ‘tartine’ but also with some cold meat if you feel like it.
- 2 pears, peeled and seedless, diced
- 5 dried apricots, diced
- 1 shallot, peeled and diced
- 2 tbsp olive oil
- 1 tbsp agave syrup
- 2 tbsp cider vinegar
- 1 cinnamon stick
- 1 bay leaf
- Guérande salt and pepper
- 1 handful chopped hazelnuts (optional)
- 2 spelt bread slices (optional)
- 2 tbsp fresh goat cheese (optional)
- Place the shallot dices with the olive oil in a pan
- Brown the shallot dices till they are slighlty golden
- Add the fresh and dried fruits
- Add the vinegar, the agave syrup, the cinnamon, the bay leaf and on low heat, let the mix cook till the fruits turn into a ‘compote’
- Retrieve from the fire and place the puree in a sealed jar. You can sterilize the jar with the same process as for jam if yo want to keep the relish for a long time
- Serve on a toasted spelt or rye bread toast with fresh goat cheese and season to taste
- Sprinkle with the chopped hazelnuts