Pear-Fig-Rosemary Chutney

This will be the last of the “preserving nature’s bounty” posts for this year.

A couple months back, I made my annual pilgrimage with my friend Lili out to Richmond Country Farms, which is a full-on, working farm. While their produce may not be certified organic, they don’t spray, and I love that I can buy produce that was grown within a very short distance of where I’m purchasing it.

I had some goals when I went there: salsa was on my brain, and I also wanted to make some jams. But I also will often wander into a farm market and see what inspires me. That day, it was figs and bosc pears.

Beauty, eh?

Beauty, eh?

I bought these things not even entirely sure what I’d do with them, but they were so beautiful, I just needed to have them.

Some internet research lead me to this recipe. I’ve adapted it and “north americanized” it. It’s a real beautiful balance of fruit and acidity, which leans a bit closer to being sweet rather than sour.

I would serve this with a baguette and a beautiful cheese (this is a sheep’s milk one) and a glass of bold red wine. You could also wrap it up in pastry and make it into tartlets or hand pies. You could also serve it as a condiment, on top of sweet potato latkes with a dollop of sour cream, for example. Or, there’s always the spoon-jar-mouth method of serving, which this recipe loans itself quite nicely to.


Pear-Fig-Rosemary Chutney

Pear-Fig-Rosemary Chutney


  • 1 500 gram package of fresh figs, de-stemmed and quartered
  • 3 bosc pears, peeled, cored and cubed
  • 1/2 a medium-sized onion, sliced lengthwise
  • 1/2 c orange juice
  • 1 c brown sugar
  • 3/4 c apple cider vinegar
  • 1 large sprig of rosemary


  • Place the onions, pears and figs into a large pot with the orange juice and bring to a gentle simmer. Allow to simmer until the onions and fruit are cooked and the fruit has broken down.
  • Add the sprig of rosemary, vinegar and sugar and bring to a brisk boil, then reduce the heat to a good simmer and cook until the chutney is done, stirring occasionally. You’ll know its done, because it will be a thick, jam-like consistency, and if you put a spoonful on a plate, when you draw your finger through it, it won’t close right back up.
  • Enjoy immediately, or store in the fridge, or preserve using instructions here.

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