Roasted Pear Chutney
2 Ripe D’Anjou Pears plus 2 Comice or other Sweet Pears, peeled and cut in half
2 Tablespoons Freshly Squeezed Lemon Juice
1/2 cup plus 2 tablespoons Sugar
3/4 teaspoon Ground Cinnamon
1/4 teaspoon Ground Cloves
2 Tablespoons Vegetable Oil
1 Small Red Onion, cut into 1/2-inch slices
1 Garlic Clove, chopped
1 teaspoon Grated Fresh Ginger
3 Tablespoons Currants
3 Tablespoons Golden Raisins
1/2 cup White Wine Vinegar
Preheat oven to 350° F. Toss the pears with the lemon juice, 2 tablespoons of the sugar, the cinnamon and cloves. Coat a sheet pan with half the vegetable oil. Set the pears cut side down on the pan and drizzle the pears with remaining oil. Roast until caramelized and tender, 1 hour to 1 hour and 30 minutes, depending on the degree of ripeness. Remove from the oven and allow to cool.
While the pears are roasting, bring the remaining ingredients to a boil in a nonreactive saucepan. Reduce the heat and simmer for 5 minutes. Remove from the heat and allow to cool.
Using a small spoon or a melon baller, scoop out the cores of the cooked pears. Cut the pears into 1/4-inch slices.
Combine the pears and the onion mixture. Taste at this point. You want it to be a sweet/sour element to it. Cover and refrigerate for at least 1 day.
Cover and seal in containers. This will keep in the refrigerator for 3 weeks.