Brie and apple chutney

4 Servings

Ingredients

Quantity Ingredient
¼ teaspoon Crushed dried red pepper
1 tablespoon Frech ginger; minced
½ teaspoon Coriander seed; crushed
1 Stick cinnamon; about 2\" long
⅛ teaspoon Cumin seed; opt.
2 tablespoons Unsalted butter
1 small Onion; finely chopped
½ cup Orange juice
½ cup Brown sugar; packed
4 Ripe pears; peeled, seeded & finely cubed
2 Granny Smith apples; peeled, seeded & & finely cubed
⅓ cup Dates; chopped
½ cup Pecans; chopped
Salt; to taste
1 Wheel of Brie; (3 pounds)

Directions

Combine first 5 ingredients on a small plate. Melt butter in a 3 quart squcepan. When butter is just melted, add the combined spices and saute for 1 to 2 minutes, just to release flavors. Add onion and saute until onion is just tender. Do not brown. Add orange juice, and sugar. Stir until sugar dissolves. Stir in pears and apples. Bring to a gentle simmer and cook until thick, about 20 to 30 minutes. Stir often to prevent scorching.

Remove from heat. Add dates and pecans. Cool to room temperature. Serve over slivers of Brie or on top of a 3 pound wheel.

Suggested Wine: Lamoreaux Landing Estate White NOTES : For added texture, stir in ½ cup chopped apple with dates. Can= be garnished with chopped red apple and broad leaf parsley.

Recipe by: Lamoreaux Landing Wine Cellars Posted to recipelu-digest by Nesb2@... on Feb 22, 1998

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