Adapted from chef Jason K. Morse of Valley Country Club in Aurora, serves 8.
Ingredients
2 tablespoons olive oil
2 tablespoons minced shallots
1 tablespoon minced garlic
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/2 orange bell pepper, diced
4 ears sweet corn, blanched, grilled and cut from cob
3 pears, peeled, cored, seeded and diced
1 tablespoon dried thyme, or 2 teaspoons fresh
1 teaspoon dried chervil or 3/4 teaspoon fresh
2 tablespoons honey
1/2 cup apple juice
2 tablespoons white balsamic vinegar
1 tablespoon vanilla paste or 2 teaspoons vanilla extract
Kosher salt and white pepper to taste
2 tablespoons fresh Italian parsley, chopped fine, no stems
Directions
Heat a sauté pan, add olive oil; when hot, add garlic and shallots and sauté until just golden brown. Add peppers and corn and sauté until golden, season with salt to taste. Add pears, herbs, honey, juice, vinegar and vanilla. Sauté and reduce until liquid thickens and pears break down. This mixture should start to look the consistency of a compote or chutney. Season to taste with salt and white pepper. Add parsley and remove from heat, chill in a shallow container. Serve at room temperature with lamb chops or other roasted meat.
