Pear Relish

This pear relish is an old farmhouse-style preserve that puts a windfall of ripe pears to good use. Chopped pears cook down with brown sugar, raisins, onions, vinegar, and your choice of spices until everything thickens into a chunky, jammy condiment that’s sweet, tangy, and savory all at once.

The brown sugar caramelizes as it cooks, giving the relish a deep amber color and a toffee-like richness. Vinegar balances all that sweetness with a sharp bite that keeps it from being one-note. The raisins plump up in the liquid and add bursts of concentrated fruity sweetness throughout.

Cook it slowly and stir frequently. Pears have a lot of natural sugar, and this relish will stick and scorch on the bottom of the pot if you rush it or look away too long.

Kitchen Tips

• Use firm, ripe pears. Overripe pears dissolve into mush and you lose the chunky texture.
• Stir frequently as it thickens. The sugar concentration rises and it can burn quickly toward the end.
• The relish thickens further as it cools, so pull it off the heat when it’s slightly looser than your target consistency.
• Spice it to your taste. Cinnamon, cloves, allspice, and ginger all work beautifully with pears.

Variations

• Add a teaspoon of mustard seeds for a sharper, more pungent relish that pairs well with cured meats.
• Stir in diced crystallized ginger for a spicy-sweet bite.
• Spoon over a block of cream cheese and serve with crackers for an easy appetizer.