To make your Toasts
Cut your Belle & Wilde Cheese, Walnut and Smoked Paprika Bread into thinnish slices and lay out on a baking tray. Place into a hot oven, 180°C for about 10 minutes, turning once until crisp. Leave to cool.
To make your Pear & Pecan Chutney
1.2 Kg firm pears (peeled, cored and cut into 2.5cm chunks)
225g cooking apples (peeled, cored and roughly chopped)
225g onions (peeled and roughly chopped)
450ml cider or white wine vinegar
Finely grated rind and juice of 1 orange
400g granulated sugar
115g roughly chopped pecans (or walnuts)
½ tsp ground cinnamon
½ tsp ground nutmeg
Good pinch of cayenne pepper
Place the apples, pears and onions in a preserving pan or large saucepan with the vinegar. Bring to the boil and then allow to simmer, stirring occasionally, for approximately 40 minutes or until soft.
Pour the orange juice and rind over the sultanas and leave to soak.
Add the sultana and orange mix and sugar to the preserving pan and stir until the sugar has dissolved.
Add the spices and simmer gently for 30-40 minutes or until the chutney is thick and no excess liquid remains. Remember to stir occasionally to prevent the chutney sticking to the bottom of the pan.
Gently toast the pecans or walnuts in a non-stick pan until lightly coloured and add to the chutney.
Spoon into warm, sterilised jars. Seal and label.
This delicious chutney will keep for at least a year.
Serve with Belle & Wilde Cheese, Walnut and Smoked Paprika Toasts to accompany your favourite cheeses.