Betty Crocker's Fresh Pear Chutney with Cider Vinegar (1962)

• 5 lbs firm ripe Bartlett pears (about 20 medium)
• 1/2 cup finely chopped green peppers
• 1 1/2 cups seedless raisins
• 4 cups sugar
• 1 cup chopped candied ginger
• 3 cups cider vinegar
• 1/2 tspn each salt, whole cloves, and all-spice
• 3 sticks whole cinnamon

Pare, core, and slice pears lengthwise into 1/4-inch slices. Combine with green peppers, raisins, sugar, candied ginger, apple cider vinegar, and salt in 6-quart saucepan. 

Tie cloves, all-spice, and cinnamon sticks in cheese=cloth bag. Add to mixture in saucepan. Simmer uncovered until dark and syrupy, about 3 hours.

Remove spice bag. Spoon into hot sterilized jars and seal at once. Makes about 4 pints.

More "Lost" Pear Recipes

Pear Pecan Crunch Pie (1978)

California Pear Bread Pudding (1976)

(Origin - "Betty Crocker's Cooking Calendar" published by General Mills, 1962.)

California Christmas Brandy Cake (1980)

• 1 cup honey
• 1/3 cup Brandy
• 1 cup butter, softened
• 6 eggs
• 1 tbspn grated orange peel
• 3 1/2 cups dried figs, cut-up
• 3 1/2 cups dried apricots, sliced
• 3 1/2 cups seedless golden raisins
• 3 1/2 cups walnuts, coarsely chopped
• 2 1/2 cups all-purpose flour
• 1 tspn baking powder
• 1 tspn salt

In a large bowl, combine the fruit and walnuts with the brandy; let sit for several hours until the liquid is absorbed.

Grease two 9x5x3-inch loaf pans. Preheat the oven to 275 degrees. In a very large bowl, cream the butter, honey, and orange peel until fluffy. Beat in the eggs, one at a time, beating well after each addition.  (The batter may look slightly curdled)

Combine the flour, baking powder, and salt, and add to butter mixture, beating until smooth. Stir the fruit mixture into the batter.  Divide the batter between the 2 prepared pans, and spread evenly.  

Bake for 1 1/2 hours; then increase the oven temperature to 300 degrees and bake 1 hour longer, or until the cakes are golden and a pick inserted in the center comes out clean.  

Let stand on wire racks for 20 minutes before turning out of the pans to cool completely on the racks.  Store well-wrapped in plastic wrap or aluminum foil.  

(Origin - "The Sun-Maid Cookbook" by Sun-Maid Growers of California, 1980.)