Pear Vanilla Chocolate Jam
You‘re busy. You’re tired. But you’re still gay.
On a Saturday or Sunday morning, use this on buttery croissants. Keeps the kids happy, too.
When you’re having guests over, make a plain panna cotta for dessert and spoon a generous helping of this jam on top. Or, easier still, put it on a cheese plate, next to a sharp blue cheese such as Roquefort or Gorgonzola.
3 ½ lbs. (3 lbs. net) / 1600 g (1350 g net) ripe but still firm Bartlett pears
juice of 2 lemons
1 cup / 250 ml water
4 cups / 800 g white granulated sugar
1 vanilla bean
1 cup / 200 g Ghirardelli or other good quality semi-sweet chocolate or milk chocolate chips
Makes six 250 ml jars.
Instead of vanilla, you can add 2 teaspoons of ground cardamom, cinnamon or dried ginger. If you feel like taking a walk on the wild side, add Armagnac (Cognac’s less expensive but more interesting cousin) or Poire Williams (a spirit made of Bartlett pears); just add ½ cup [100 ml] to the mixture at the very end of the boiling process.