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Cook pears in 2 Tbsp. hot olive oil in a Dutch oven over medium heat, stirring occasionally, 15 to 20 minutes or until tender. Transfer to a bowl; wipe Dutch oven clean. Heat 2 Tbsp. olive oil in Dutch oven over medium heat. Add onion; saute 8 to 10 minutes or until tender. Add raisins, garlic, and ginger; saute 5 minutes. Add sugar, cinnamon, cloves, and dried crushed red pepper, and cook, stirring constantly, 1 minute or until spices are fragrant. Stir in vinegar and maple syrup, and cook 3 to 5 minutes or until reduced by half. Stir in pears; cook, stirring constantly, 5 minutes. Stir in parsley. Season with salt and pepper.
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Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
1.5mm copper — ultimate thermal responsiveness for delicate sauces
Enameled cast iron saucier — risotto, polenta, cream sauces
Copper-bonded induction-compatible — best of both worlds