Pear chilli relish

Gennaro Contaldo's clever combination of sweet and spicy creates a remarkably tangy relish to accompany your favourite Italian cheeses
By Gennaro Contaldo
Pear chilli relish
  • Rating:
  • Serves: makes about 1kg
  • Cook Time: 5 minutes
  • Prep Time: 15 minutes
  • Effort: medium



  • 350 g pears
  • 1 tbsp icing sugar, for dusting
  • 4 large red chillies, roughly chopped
  • 375 g thick-cut marmalade


1. Cut the pears in half. Remove the cores and cut the halves into 2 millimetre dice. 2. Arrange the pears on a large flat baking tray and dust all over with icing sugar. Place under a hot grill for about 10 minutes, until the pears have caramelised. 3. Meanwhile place the chillies, mostarda di Cremona and marmalade in a food processor and whiz until smooth. Transfer to a large bowl, add the caramelised pears and mix well. 4. Serve with a selection of Italian cheeses. The cheese selection should include a hard cheese such as pecorino or Parmesan, a semi-soft cheese, such as taleggio, and two soft cheeses like Gorgonzola and caprino. The pear chilli relish can be stored in an airtight container in the fridge for up to 2 months.

Rate This Recipe