Ginger Pear Chutney
1 tbsp (15 ml), salted butter 1 cup (250 ml) diced onion 3 firm ripe pears, peeled, cored and diced (about 3 cups/750 ml) 1 tbsp (15 ml) grated fresh ginger 1/2 cup (125 ml) dry white wine 1/2 cup (125 ml) white wine vinegar 1/2 cup (125 ml) maple syrup 1 tbsp (15 ml) fresh lime juice 1. Melt butter in a medium non-reactive saucepan over medium heat. add onion and saute until softened, about 5 minutes. 2. add pears and ginger; sauté until pears are softened, about 4 minutes. 3. add wine and cook, stirring, until wine is almost evaporated. stir in vinegar, maple syrup and lime juice. bring to a boil. 4. reduce heat and simmer, uncovered, stirring occasionally, until mixture is thickened, about 25 minutes. remove from heat. 5. transfer chutney to a heatproof bowl and cool to room temperature, stirring occasionally. May be refrigerated for up to 3 days. Makes about 2 cups (500 ml).