Late-season pears get a boost from a touch of orange and cardamom in this tasty recipe, which goes just as wel l spread on toast as it does over roast pork tenderloin. Because freezer jams are not sterilized, you cannot keep them at room temperature. Makes enough to fill five 8-ounce/227g jars 2 medium-sized sweet navel oranges 3 cups/675ml/675g ripe Bartlett pears, peeled, seeded and chopped finely 1 tablespoon/15ml lemon juice 1/4 teaspoon/1ml ground cardamom 1 1/2 cups/195g sugar, ideally superfine Pectin of your choice (since it varies by brand, consult package for correct amount) Using a sharp knife, completely remove the peel of the orange. One at a time, remove each slice of orange, using the knife to cut between the orange flesh and the white pithy membrane that separates each slice. When you're done, you should have perfectly formed orange slices without any seeds or membranes. If any seeds remain, remove them. Cut each slice into 3 or 4 chunks
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