Apple and Pear Chutney from the Wilson Farm Kitchen

Ingredients:

2 Bosc pears, peeled, cored and diced

2 Gala apples, peeled, cored and diced

2/3 c. Pear juice or apple cider

1/2 c. Dried cranberries

1/3 c. Light brown sugar

2 Tbsp. Cider vinegar

1 tsp. Garam masala

1 Tbsp. Orange zest

1/4 c Crystallized ginger, chopped

Wheel of brie

Directions:

Put all ingredients in a pot and bring to a boil. Reduce to a summer and cook for 30 to 40 min. Keep and eye on it that you should still have some liquid left. If not, add some more juice.

You can now keep this as is and use in other dishes or continue with the brie…

Preheat oven to 350 F

Put a wheel of brie in a baking dish, add enough chutney to cover. Bake at 350 until it just starts to meld, about 10-12 min. Enjoy with your favorite crusty bread!