Nermo

The office network went down around noon today and boss-man let us hit the bricks a little after 2:00.  No way was IT on top of their game today.  On the way home I stopped at the local organic grocery and grabbed the dollar forty-nine discount bag of gorgeous, yet supposedly past its prime fruit and a loaf of bread.  A cheese plate was was calling my name, so I busted out the insanely sharp cheddar and maple syrup I brought back from VT and made myself a snack.  Here’s the highlight. It doesn’t make a lot.  It’s just enough for a cheese plate.

Pear-Shallot Jam

• 1 Shallot, diced
• 1 tablespoon unsalted butter
• 1 small pear, roughly the size of a chicken egg, cored and diced
• 1/3 cup apple cider vinegar
• 1 pinch red pepper flakes
• A pinch of salt
• 1 allspice berry
• 2/3 cups water

1. Over medium heat, add the butter to a small, heavy skillet and  cook the shallot for five minutes.
2. Add remaining ingredients and simmer, covered for 20-30 minutes, until everything is soft and the liquid has evaporated (you know, like jam).
3. Squish with a fork to the desired consistency and serve with cheese, honey or maple syrup and bread or crackers.

            

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