PEAR APPLE CHUTNEY

"Chutney may be made 1 day ahead and chilled, covered."

2 firm-ripe red bartlett pears
2 granny smith apples
1 cup golden raisins
1/2 cup rice vinegar (not seasoned)
1/4 cup sugar
1 tablespoon finely chopped peeled fresh gingerroot
1 teaspoon mustard seeds
1/2 teaspoon cinnamon

Halve and core pears and apples. Cut 2 pear halves and 2 apple halves into 1/4-inch-thick slices and chop remaining pears and apples.

In a saucepan combine sliced and chopped pears and apples with remaining ingredients and bring to a simmer, stirring gently. Simmer chutney, covered, stirring occasionally, until fruit is just tender, 10 to 15 minutes, and cool.

Serve chutney chilled or at room temperature.

Makes about 4 cups
Source: Gourmet magazine, December 1995