Brie And Apple Chutney
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Appetizers, Condiment, Sauces | 4 | Servings | |
INGREDIENTS
| 1/4 | t | Crushed dried red pepper |
| 1 | T | Frech ginger, minced |
| 1/2 | t | Coriander seed, crushed |
| 1 | Stick cinnamon, about 2" | |
| long | ||
| 1/8 | t | Cumin seed, opt. |
| 2 | T | Unsalted butter |
| 1 | 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 |
INSTRUCTIONS
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
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Nutrition (calculated from recipe ingredients)
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Calories: 484
Calories From Fat: 138
Total Fat: 16.1g
Cholesterol: 15.3mg
Sodium: 85.1mg
Potassium: 539.9mg
Carbohydrates: 88.2g
Fiber: 9.8g
Sugar: 60.4g
Protein: 4g