Recipe information
Yield
serves 4
Ingredients
1/4 cup walnuts
1 teaspoon extra-virgin olive oil
1 shallot, minced
2 ripe but firm pears, cored and cut into 1/4-inch dice
6 tablespoons cider vinegar
3 tablespoons honey
4 whole cloves
1/4 cup golden raisins
Preparation
Step 1
Preheat the oven to 375Ā°F. Spread the walnuts on a small rimmed baking sheet, and toast until fragrant and browned, 7 to 9 minutes. Remove from heat; let cool, and roughly chop. Set aside.
Step 2
Heat the oil in a small saucepan over medium heat. Add the shallot, and sautƩ until softened, about 2 minutes. Add the pears, vinegar, honey, and cloves. Bring to a boil, reduce heat, and cook until the pears are tender, 4 to 5 minutes. Discard the cloves; stir in the raisins and walnuts. Remove from heat. Serve warm or at room temperature.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright Ā© 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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