As we near the end of October, holiday gatherings and entertaining are around the corner. One of my favorite contributions to a holiday party, either at someone else’s home or my own, is a cheese platter. It can be put together in a matter of minutes and can be easily elevated with a homemade spread or dip. This seasonal Spiced Pear Chutney makes a perfect pairing for creamy cheeses, like Brie or a sharp white cheddar. Have this in your refrigerator and you will be ready to entertain at a moment’s notice. Pear Chutney

Original post can be found here: http://www.foodandnutrition.org/Stone-Soup/October-2015/A-Perfect-Pear-Chutney-Recipe-for-Your-Fall-Party/
 

Spiced Pear Chutney
A slightly sweeter chutney that is perfect with a Brie or a sharp white cheddar and can even be served as a topping for a roasted pork tenderloin.
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Ingredients
  1. 4 green Bartlett pears
  2. 1 cup golden raisins
  3. 1 cup apple cider vinegar
  4. 2 tablespoons light brown sugar
  5. ½ teaspoon ground cinnamon
  6. ½ teaspoon ground nutmeg
  7. ¼ teaspoon ground ginger
Instructions
  1. Peel pears, remove core and cut into a medium dice (about ½-inch squares).
  2. Place diced pears, raisins, vinegar and brown sugar into a medium, non-reactive pot and stir to combine. Cover and bring to a boil over medium-high heat.
  3. Reduce heat to low and remove lid. And add ground cinnamon, nutmeg and ginger.
  4. Cook, uncovered, over low heat for 30 to 40 minutes, stirring occasionally. Mixture should be reduced down almost two-thirds of the way. Pears should be soft and vinegar completely absorbed.
  5. Allow cooked mixture to cool completely before storing in an airtight container in the refrigerator. Will last up to two weeks in the refrigerator. Chutney is best enjoyed at room temperature. Makes about 2½ cups of chutney.
Notes
  1. Be sure to use a non-reactive pot to cook the chutney. Reactive pots (made of materials such as aluminum and cast iron) are not good for heating acidic foods.
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