Pear Chutney

Ohh, so you want something different for your special cheese platter ......hey then h'ava go at this ...... this maybe the recipe you need! This is soooooooo good! This is a bewdiie mate! DH says "This chutney is great with Blue Cheese." I just prefer it on a cracker 's, damper or bread with cold meat! Serving size depends on what size jars you may use.

• Ready In: 1 hr 25 mins
• Yields: 2 jars

Ingredients

• 600  ml apple cider vinegar
• 1  kg pear, peeled, cored and chopped (pears such as beurre bosc)
• 450  g pitted dates, chopped
• 2  Red Delicious apples, peeled, cored and chopped
• 450  g shallots, sliced thinly
• 1 1⁄2 cups brown sugar (firmly packed cups)
• 2  cinnamon sticks
•  salt and pepper (optional)

Directions

1. Place 300ml vinegar into a pan with the remaining ingredients, season (optional) and slowly bring to a simmer over a slow to medium heat, stirring for 2-3 minutes until sugar dissolves.
2. Cook for 25-30 minutes until fruit is tender. Add remaining vinegar and cook for 30-40 minutes or until chutney is thickened and liquid is almost evaporated. Transfer liquid into sterilised jars. Cool jars.
3. The chutney can be eaten immediately or it will keep in a cool dark place for up to six months.
4. Place chutney into the fridge after opening and use within 2-3 months.