Jacques Pépin'S Pear Chutney - cooking recipe

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)

Preparation

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