My great friend, Jean, made an appetizer one night that was so simple and so yummy! Take little bagel chips (or a crisp crostini), spread with Alouette spreadable Brie, and put a slice of pear on top. Easy for guests to make themselves, and absolutely addicting!
Of course, I have to try to complicate things–“Let’s make this appetizer harder to make, Cheyrl!”! So, I decided if pears were good, how about Pear (or apple) chutney! I really love to make chutneys, and there are thousands of recipes on line, but below is mine. Chutney is a lot like thick, chunky fruit jam, but it has an acid and vinegar note to it too. It will last for months in a jar in the fridge, and is also a nice adornment for fish or chicken. That sweet/savory flavor is SO good!
CHUTNEY FROM COOK 44 (me)
4 or 5 peeled, chopped apples or pears (I mixed both)
1 large chopped onion
2 or 3 stalks celery, chopped
1 cup apple cider vinegar
1/2 cup fresh lemon juice
1/2 cup orange juice
1/2 cup each, brown sugar and white granulated sugar
1 cup golden raisins
Put all the above into a heavy pot with about a cup of water, and the following spices (about a tablespoon of each)
Crushed garlic, mustard seed, lemon zest, salt & pepper, crushed red chili, fresh grated or chopped ginger and whole cloves (I put these last two in a little cheesecloth pouch and removed it when done because I personally don’t like to bite into ginger or whole cloves).
Simmer about an hour, or until the whole mixture gets a little dry and looks like thick jam. This is great on fish, chicken, or the above appetizers. (Or almost any appetizer that calls for a fruit finish).
ps. the picture above at the top has another app with it, which is roasted cherry/garlic tomatoes, on toasts with ricotta cheese. Its a really nice contrast and presentation! Have fun with this. People just guzzle it down. Ask me how I know!!