Contributed by "Vegetarian Cooking for Everyone", Deborah Madison

Ingredients

3 apples
2-3 pears
1 large yellow quince (if available)
1/4 cup balsamic vinegar
3-inch cinnamon stick
5 cloves
1 cup light honey
10 peppercorns
1/2 cup apple cider vinegar (unfiltered if possible)
Several slices of fresh ginger (optional)

Instructions

Peel, core, and thinly slice the fruits. Combine the remaining ingredients in a medium saucepan, and bring to a boil. Simmer each fruit separately in the syrup until transparent, about 15 minutes, then remove to a bowl or clean glass jar. When done, pour the syrup over all, cover, and refrigerate. Will keep several months.

Note: By the time this chutney is done, the vinegar is so mild that it can be served with either savory or sweet dishes. Try serving it with the Harvest Pancakes ("Main Course Dishes" section), or alongside a platter of roasted root vegetables!

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