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what to do with pear chutney?

cookingthatworks Dec 21, 2009 06:07 PM

I just received a delicious-looking jar of pear chutney from Frog Hollow Farms. How do best make use of it?

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  1. goodhealthgourmet RE: cookingthatworks Dec 21, 2009 06:39 PM

    - crostini (or napoleons) with wilted spinach, caramelized onion and blue cheese or goat cheese
    - serve as part of a cheese plate
    - spoon over vanilla ice cream or yogurt
    - serve as an accompaniment to chicken, turkey, turkey burgers!), pork chops, pork loin...

    1. p
      pengcast RE: cookingthatworks Dec 22, 2009 07:50 AM

      One of my favourite Christmas parties always has baked brie and pear chutney on baguette rounds. In a room of many appetizers it is my perennial favourite.

      I have also had it as a part of cream tea with crumpets and clotted cream.

      1 Reply
      1. re: pengcast
        goodhealthgourmet RE: pengcast Dec 22, 2009 08:04 AM

        forgot about baked brie - delicious suggestion!

      2. w
        WNYamateur RE: cookingthatworks Dec 22, 2009 08:43 AM

        We make little fritters from pate choux with a lot of Stilton & Gruyere cheeses. Or just use a gougere recipe - it's just baked instead of deep-fried. Pear chutney is just outstanding with these!

        1. k
          katecm RE: cookingthatworks Dec 22, 2009 09:01 AM

          How about a ham sandwich with havarti, sliced apple and the chutney?

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