Cheese platter

  • 1 block Gruyere
  • 1 block Epoisse
  • 1 block buttermilk blue cheese
  • Plum and pear chutney, recipe follows
  • Pear and plum chutney:
  • 15g butter
  • 225g onion, diced
  • 2 apples, cored and sliced
  • 1 Tbsp ginger, minced
  • 1 large pear, diced
  • 2 small bunches grapes
  • 2 plums, diced
  • 110g sugar
  • 2 Tbsp white wine
  • 2 Tbsp Worcestershire sauce
  • 1 Tbsp white wine vinegar
1) Arrange cheeses and fruit on a platter. Serve with chutney.

2) For the pear and plum chutney: In a medium heated saucepan add butter, onions, and ginger. Cook until onion softens, about 5 to 10 minutes.

3) Once onion has slightly turned colour and softened add the pear, plums, and sugar. Give it a stir.

4) Turn heat down a bit and add the white wine, Worcestershire sauce, and white wine vinegar. Stir well and let it reduce for about 20 minutes. Once a jam consistency occurs, remove from heat and let it cool. Serve with cheese platter.

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