Brie and Apple Chutney

Title:
Brie and Apple Chutney

Yield:
4 Servings

Categories:
Condiment,
Sauces,
Appetizers




Ingredients:





   1/4 ts Crushed dried red pepper


     1 tb Frech ginger; minced


   1/2 ts Coriander seed; crushed


     1    Stick cinnamon; about 2"


          -long


   1/8 ts Cumin seed; opt.


     2 tb Unsalted butter


     1 sm Onion; finely chopped


   1/2 c  Orange juice


   1/2 c  Brown sugar; packed


     4    Ripe pears; peeled, seeded &


          -finely cubed


     2    Granny Smith apples; peeled,


          -seeded & & finely cubed


   1/3 c  Dates; chopped


   1/2 c  Pecans; chopped


          Salt; to taste


     1    Wheel of Brie; (3 pounds)






 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 1/2 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@aol.com on Feb 22, 1998