pearl onion and pear relish
Select small pearl onions –
They are available year-round.
In springtime, use spring onions,
With nicely green stems –
A sure sign of freshness!
Peel.
Keep the onions whole,
with some of the green stem if you like, and
Rinse.
Place the onions in a saucepan, and
Cover with vegetable broth, or
Brewed fresh thyme.
Add a blend of spices:
In a mortar, crush a teaspoon of:
. cinnamon,
. fennel seeds,
. a pinch of black pepper, and
. three cloves (optional)
Cover with parchment paper,
Slit in the center.
Heat.
When the liquid starts to reduce,
Add a juicy, diced pear,
The thyme flowers,
A good spoonful of honey, and
The soft brown sugar.
Reduce and crystallize slowly
Until the consistency of a thick syrup
Is achieved, about two hours!
Place in a jar.
Turn the jar upside down.
The next day,
Open and Enjoy!
- For a pleasant change,
Substitute the spices for thin slices of
Fresh ginger and
Lemon zest.
Or,
Add the juice of a half an orange to the broth.
- My secret touch:
At the end of cooking,
add a drizzle of balsamic vinegar.
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BASICS
APPETIZERS AND STARTERS
MAIN COURSES
SWEET AND SMOOTH
This recipe comes from my friend Dominique:
sweet and fragrant,
to be enjoyed straight from the pot!
easy 
Dominique serves this relish with
“faisselle,” or some fresh goat cheese,
a crunchy salad,
And a glass of
Gewurztraminer.
Also, serve this as a side to
A pork tenderloin with spices, or
A fine, roasted veal chop
For one jar of relish:
-> 500 gr / 1 pound spring onions (preferably),
or pearl onions
-> ¼ of the flowers of a bouquet of fresh thyme, or
3 sprigs of fresh thyme, tied together,
washed and blotted dry
-> 1 William pear
-> Vegetable broth with French Guérande sea salt, or
-> Brewed fresh thyme
-> 1 generous tablespoon of the following five spices:
Fennel, cinnamon, black pepper, clove
-> 200 gr / 7 oz cassonade (soft brown sugar)
-> 1 tablespoon honey