Pear-Brandy Chutney with Warm Brie
2 lbs d’anjou pear, seeded and diced
1 cup granulated sugar
1 cup apple cider vinegar
1 cup Korbel California Brandy
1 T mustard seed
1 T fennel seeds
2 tsp chili flake
2 T fresh ginger, grated
1 cup golden raisins
1 kilo brie cheese, cut into chunks
Combine all ingredients in heavy bottomed pot. Bring to a boil and turn down and simmer for 1½ hours, stirring occasionally. Chutney can be made days ahead of time and kept in refrigerator until ready to use.
Place cheese in baking dish and spoon desired amount of chutney over the top. Bake in hot oven for 5-7 minutes or until brie softens but is not completely melted. Serve with warm slices of baguette.
Click here to download this recipe.