Bullace, less well-known today, is a type of plum and was commonly cultivated and used before larger (and sweeter) plums and greengages became preferred. There are a few varieties but the most often seen in British hedgerows is the black bullace – a round dark blue fruit, smaller than a damson and larger than a sloe. They in fact cross-pollinate with sloes and the name derives from the French for sloe.
Armed with a couple of handfuls of bullace and some under-ripe pears from a friend, I made this very simple chutney to go with cheese and meats. The dark skin of the bullace makes for a deep pinky colour.
Bullace and Pear Chutney
- September 11, 2019
- 30 min
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- 170g Red Onion
- 350g Pear, slightly unripe, peeled
- 350g Bullace
- Small thumb of Ginger, finely chopped or grated
- 4 cloves
- 1 inch piece of Cinnamon
- 150ml Red or White Wine Vinegar
- 150g Brown Sugar
- Step 1
- Chop the onion roughly, depending on how chunky you want the chutney to be, and soften.
- Step 2
- Add the pear, ginger, cloves and cinnamon. Add a good splash of water, cover and simmer till the pear has only just started to soften.
- Step 3
- Add the bullace, vinegar and sugar. Simmer until you have the desired consistency.