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