Jacques Pépin's Pear Chutney

Ingredients

• 1/2 teaspoon allspice berry
• 6 whole cloves
• 1 teaspoon mustard seeds
• 1/2 teaspoon coriander seed
• 1/2 teaspoon black peppercorns
• 3/4 cup distilled white vinegar
• 3/4 cup golden raisin
• 1/2 cup sliced almonds
• 1/2 cup molasses (use light molasses)
• 1/4 teaspoon salt
• 1/2 lemon, cut in thin slices
• 1 lb ripe pear, peeled, cored, in 1-inch pieces (about 3, depending on size)

Directions

1. 1

   Grind the allspice, cloves, mustard, coriander and the peppercorns to a powder in a spice-grinder.

2. 2

   Transfer to a saucepan, and mix in the remaining ingredients. Bring to a boil, stirring occasionally, cover, reduce the heat to low, and boil gently for 30 minutes.

3. 3

   Uncover and cook about 20 minutes, until most of the juice has evaporated and the chutney is just moist. Transfer to a jar and cool. Cover and refrigerate. Keeps for weeks refrigerated.