Ingredients
- 350 g Blanquilla pear
- 20 g white pepper
- 50 g apple cider vinegar
- 15 g onion powder
- 30 g olive oil
- 10 g cinnamon
- 10 g ground ginger
- 8 g salt
Preparation
Peel the pears. Remove the cores and cut them into cubes.
Place the pear in a vacuum bag together with the white pepper, apple cider vinegar, onion powder, olive oil, cinnamon, ground ginger and salt.
Vacuum pack at 99% using a vacuum packing machine.
Cook the chutney in a SmartVide sous-vide cooker at 84 °C for 75 minutes.
Cool and set aside until ready to use.
In this recipe, the sous-vide technique enhances the flavours and gives the pear an excellent texture. Low-temperature cooking helps achieve consistent and controlled results.
Chef’s notes
