Ingredients

serves 4

　　1/4 cup walnuts

　　1 teaspoon extra-virgin olive oil

　　1 shallot, minced

　　2 ripe but firm pears, cored and cut into 1/4-inch dice

　　6 tablespoons cider vinegar

　　3 tablespoons honey

　　4 whole cloves

　　1/4 cup golden raisins

　　

Step 1

Preheat the oven to 375°F. Spread the walnuts on a small rimmed baking sheet, and toast until fragrant and browned, 7 to 9 minutes. Remove from heat; let cool, and roughly chop. Set aside.

　　

Step 2

Heat the oil in a small saucepan over medium heat. Add the shallot, and sauté until softened, about 2 minutes. Add the pears, vinegar, honey, and cloves. Bring to a boil, reduce heat, and cook until the pears are tender, 4 to 5 minutes. Discard the cloves; stir in the raisins and walnuts. Remove from heat. Serve warm or at room temperature.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.