By Lucy Burton, Pudding Lane Blog
For the Pear Chutney:
- x 1 400g pots Nature’s Finest pear pieces
- 75g light muscavado sugar
- 125ml apple cider vinegar
- 1 red onion, finely chopped
- Thumb sized piece fresh ginger, grated
- 1/2 tsp salt
- 25g dried cranberries (optional)
- 1 cinnamon stick
- 1/2 tsp mustard seeds
- 1 bayleaf
Serve with Baked Camembert
- 1 camembert
- 1 garlic clove, sliced
- 1 sprigs rosemary
- 50g fresh cranberries
- 25g pistachios
- To make the chutney, place the sugar and vinegar in a large pan, and bring to the boil.
- Add the pears (fruit and liquid), onion, ginger, salt, dried cranberries, cinnamon stick, mustard seeds and bay leaves to the pan, and bring to the boil. Once boiling, reduce to the heat to a simmer, and cook for 30 minutes until thick and syrupy.
- Decant into sterilised jars – this recipe will make more than you need for the camembert, but will keep in the fridge for up to six months.
- For the camembert, heat the oven to 200°C. Remove the camembert from any plastic packaging and set over several pieces of foil.
- Make slits on the top of the camembert, and slot in slices of garlic and rosemary leaves. Scatter over the cranberries and pistachios.
- Wrap the foil around the cheese, then make for 20 minutes until the cranberries start to burst and the cheese is molten. Serve with crusty bread and the spiced pear chutney.