Worth the palava – totally moreish. Best served with strong cheddar, goats cheese and Gorgonzola
INGREDIENTS
Pear Chutney
- 50g unsalted butter
- 1 large white onion
- 1 cooking apple
- 1 sweet pear
- 50g dried dates
- 50ml balsamic vinegar
- 30g dark brown sugar
- 1 tsp mixed spice
- Salt and pepper to taste
Crackers
- 250g plain flour
- 1 tsp baking powder
- ½ tsp coarse sea salt
- ½ tsp black pepper
- 2 tsp dried rosemary
- 2 tsp dried poppy seeds
- 2 tsp sesame seeds
- 60g unsalted butter
- 100ml cold water
METHOD
Pear Chutney
- Chop all ingredients
- Melt the butter in a saucepan and fry the onions for around 5 minutes
- Add the apples, pears and dates, and cook for a further 10 minutes
- Add the vinegar and sugar, season, spice, and stir until sugar is melted
- Transfer to jar and refrigerate
Crackers
- Line three baking trays with parchment
- Sift the flour and combine all dry ingredients in a bowl
- Chop the butter up and add this to the bowl, rubbing it into the dry mixture by hand
- Add 100ml cold water and mix until a dough
- Cut this dough in quarters and roll out a quarter at a time between two pieces of baking parchment until about 1mm thick
- Cut out crackers with a 6cm fluted edge cutter. Repeat with remaining dough and transfer raw crackers to the baking trays. Prick each cracker uniformly with a fork in three rows. When all trays have raw crackers on them, refrigerate the trays for around 20 minutes
- Preheat oven to 160 degrees C. After chilling, put trays into the oven and bake for 21 minutes
- Remove trays from the oven and transfer crackers to cooling rack
- Serve with chutney and cheese
These look great Richard – will be giving them a go!
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Yummy! Congrats on such a delicious looking bake! =D
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CHE BUONI !!!
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Richard, I made these for my book club and they were universally praised! Your recipes are being celebrated by the Yanks in California, bravo!
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