Brie and apple chutney
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Brie and apple chutney
  Apple    Sauces    Chutney    Appetizers    Condiments  
Last updated 6/12/2012 1:10:30 AM. Recipe ID 37741. Report a problem with this recipe.
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      Title: Brie and apple chutney
 Categories: Condiment, Sauces, Appetizers
      Yield: 4 Servings
    1/4 ts Crushed dried red pepper
      1 tb Frech ginger; minced
    1/2 ts Coriander seed; crushed
      1    Stick cinnamon; about 2"
    1/8 ts Cumin seed; opt.
      2 tb Unsalted butter
      1 sm 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)
  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.

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Recipe ID 37741 (Apr 03, 2005)

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