Sour Cherry and Pear Relish
Photography Photography by Aaron McLean.
INGREDIENTS
1 small red onion, finely chopped
2 cloves garlic, finely chopped
270g semi-dried sour cherries
2 pears, peeled, core removed and finely diced
2 cups sugar
1/8 teaspoon ground cloves
1/8 teaspoon red chilli flakes
1 cinnamon stick
½ teaspoon ground coriander
1 teaspoon salt
2/3 cup white wine vinegar
1 cup water
METHOD
Combine all the ingredients in a large saucepan. Bring to the boil, lower the heat and simmer for 2 hours.
Remove the cinnamon stick and process in a food processor until smooth. If you would prefer the relish chunky, then leave out this last step. Pour into sterilised jars. Store in a cool, dark place. Makes 1 litre
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.