Fresh pear chutney with grilled goat’s cheese | olivemagazine

Ingredients

• 1 red onion sliced and cooked in a little olive oil
• 2 pears cored and diced
• 2 tbsp sultanas
• ½ tsp mixed with ½ tsp ground ginger and ½ tbsp dark muscovado sugar ground allspice
• 1 tbsp mixed with 2 tbsp balsamic vinegar redcurrant jelly
• 2 slices from a large log (with rind) goat’s cheese
• to serve toasted walnut bread or watercress