Courtesy of

Bartlett Pear Confit

Contributed by: News Canada

Courtesy of canned U.S. Bartlett Pears(NC) - Similar to chutney, this recipe makes a colourful and flavourful appetizer that can be served atop pumpernickel slices and smoked cheeses like gruyere and gouda.


  • Sachet

    • 4 Allspice berries
    • 4 whole cloves
    • 3" cinnamon stick
    • 1 square cheese cloth

  • Confit

    • cans of U.S. Bartlett Pears (14 oz)
    • red pepper, chopped fine
    • 1 red onion, minced
    • 1/2 cup brown sugar 125 mL
    • 1/2 cup white wine vinegar 125 mL



Place all ingredients in a square cheesecloth. Tie bundle tightly.


Drain the can of U.S. Bartlett Pears, reserving the liquid for later use, if necessary. Place U.S. Bartlett Pears in a heavy saucepan and, with wooden spoon, gently break apart into small pieces. Add the red pepper, red onion, brown sugar, white wine vinegar and the spice sachet. Bring to a boil, then reduce to a simmer for approximately 45 minutes or until liquid has evaporated. If you find the mixture becoming too dry, add some of the reserved pear juice.

Remove from heat and remove sachet. Allow to cool to room temperature. Serve on pumpernickel squares with cheese.

Serving Size: Makes 12 servings (approximately 2 cups/500 mL)

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