Recipe - Brie And Apple Chutney

One fourth teaspoon Crushed dried red pepper
1 tablespoon Frech ginger; minced
One half teaspoon Coriander seed; crushed
1 Stick cinnamon; about 2"
long
1/8 teaspoon Cumin seed; opt.
2 tablespoon Unsalted butter
1 small Onion; finely chopped
One half cup Orange juice
One half cup Brown sugar; packed
4 Ripe pears; peeled, seeded &
finely cubed
2 Granny Smith apples; peeled,
seeded & & finely cubed
1/3 cup Dates; chopped
One half cup 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 One half cup chopped apple with dates. Can=
be garnished with chopped red apple and broad leaf parsley.
Recipe by: Lamoreaux Landing Wine Cellars

Posted to recipeludigest by Nesb2@aol.com on Feb 22, 1998