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Gruyere buttermilk blue cheese apples grapes butter onion ginger pear sugar white wine Worcestershire sauce white wine vinegar
Viewed: 15 - Published at: 5 years agoIngredients
- 1 block Gruyere
- 1 block Epoisse
- 1 block buttermilk blue cheese
- 2 apples, cored and sliced
- 2 small bunches grapes
- Plum and Pear Chutney, recipe follows
- 1 tablespoon butter
- 1 cup onion, diced
- 1 tablespoon ginger, minced
- 1 large pear, diced
- 2 plums, diced
- 1/2 cup sugar
- 2 tablespoons white wine
- 2 tablespoons Worcestershire sauce
- 1 tablespoon white wine vinegar
Method
- Arrange cheeses and fruit on a platter.
- Serve with 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 color 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.
