Pear Chutney

 This is a rather sweet chutney that tastes fantastic with a sharp cheese or pork chops. Or try out the recipe below from Good Housekeeping

Ingredients:

4 C. chopped pears (4-6)
2 C. cider vinegar
2 C. brown sugar
1 C. finely chopped onions
1 C. golden raisins
1 Tbsp freshly grated ginger
2 Garlic cloves minced
Pinch of cinnamon
Pinch of nutmeg
1 tsp salt

Method:

In a large pot, combine all ingredients and bring to a boil, stirring constantly.

Once boiling reduce the heat to simmer for 30 minutes, stirring occasionally.

Remove from heat and ladle into hot jars. 

Seal the jars and leave to cool.

You can eat this straight away but the flavour will be richer after a week. 

Pear Chutney and Goat Cheese Bruschetta

Alan Richardson
Serves: 8
Prep Time: 30 min
Cook Time: 25 min

Ingredients:

• 1 loaf French bread
• 300g mild goat cheese , softened
• Pear Chutney
• Flat-leaf parsley leaves

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Directions:

1. Preheat oven to 350 degrees F. Slice bread diagonally into 32  1/2-inch-thick slices; reserve ends for making bread crumbs another day. Place bread slices on 2baking trays.  Toast bread for 10 minutes or until crusty and dry, turning slices over once. Transfer bread to wire racks to cool.
2. Just before serving, assemble bruschetta: Spread 1 rounded teaspoon goat cheese evenly on each toasted bread slice. Top each with 1  tablespoon pear chutney and a parsley leaf.