Pear and Mango Chutney with Roasted Pears

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a baking sheet.

2. 2

   In a bowl, toss the pear halves with the lemon juice, cinnamon, and 1 tablespoon of brown sugar. Arrange them cut side down on the prepared baking sheet. Brush the pears with oil. Roast until caramelized and tender, 40 to 50 minutes. Remove from the oven and let cool.

3. 3

   Meanwhile, combine 1/4 cup brown sugar, maple syrup, mango, red onion, chili, garlic, ginger, dried cherries, cider vinegar, and cayenne pepper in a non-reactive saucepan. Bring to a boil, then reduce the heat and simmer uncovered until the liquid thickens to a syrup-like consistency and the mangoes appear translucent, 35 to 40 minutes. Remove from the heat and let cool.

4. 4

   Coarsely chop the pears and mix them with the mango mixture. Cover and refrigerate for 24 hours before serving.

• Calories 103.69 kcal Moderate
• Protein 0.35 g Low Source
• Carbs 19.03 g Moderate
• Total Fat 2.39 g Low Source
• Saturated Fat 0.34 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 12.21 mg Low Source
• Fiber 1.26 g Low Source
• Sugar 12.91 g High
• Added Sugar 0.0 g Low Source
• Calcium 80.14 mg Low Source
• Iron 0.17 mg Low Source
• Potassium 97.64 mg Low Source
• Vitamin A 167.66 mcg_rae Moderate
• Vitamin C 17.96 mg Moderate
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

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