Fresh pear chutney with grilled goat’s cheese
- Preparation and cooking time
- Total time
- Easy
- serves 2
Skip to ingredients
- 1 red onionsliced and cooked in a little olive oil
- 2 pearscored and diced
- 2 tbsp sultanas
- ½ tsp mixed with ½ tsp ground ginger and ½ tbsp dark muscovado sugar ground allspice
- 1 tbsp mixed with 2 tbsp balsamic vinegar redcurrant jelly
- 2 slices from a large log (with rind) goat’s cheese
- to serve toasted walnut bread or watercress
Nutrition: per serving
- kcal448
- fat16.1g
- saturates6.6g
- carbs70.5g
- sugars0g
- fibre4.7g
- protein9.9g
- salt0.72g
Method
step 1
Cook the onion in a little olive oil for 5 minutes then add the rest of the chutney ingredients and cook until the sugar has dissolved, the pears are tender and the chutney is syrupy.
step 2
Grill the goat’s cheese on a non-stick tray then sit on top of the toast. Serve with warm chutney and watercress.
