Serves 6

There are several types of pears to choose from, but first try either Bosc or Anjou (if available) with this recipe.

2 jalapeño chili peppers

2 cloves garlic

1 tablespoon olive oil

2 teaspoons all-purpose flour

Fresh-cracked black pepper, to taste

Cooking spray

1½ pounds whole boneless turkey breast

1 shallot

2 pears

1 lemon

1 tablespoon honey

• Preheat oven to 350°.

• Stem, seed, and mince the peppers. Mince the garlic. In a blender, purée the chili peppers, garlic, and oil. Mix together the flour and black pepper.

• Spray a rack with cooking spray. Dredge the turkey in the flour mixture, then dip it in the pepper mixture, and place on rack. Cover loosely with foil and roast for 1 hour. Remove foil and brown for 10 minutes.

• While the turkey cooks, prepare the chutney: Finely dice the shallot. Juice the lemon and grate the rind for zest. Dice the pears. Mix together the pears, shallots, lemon juice, zest, and honey.

• Thinly slice the turkey, and serve with chutney