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Tuesday, 28 March 2017

William’s Melting Rarebits with South African Pear and Plum Chutney...


Happy Tuesday. Today I am sharing a William’s Melting Rarebits with South African Pear and Plum Chutney recipe with you.

Enjoy two bites of the pear in this mouth-watering snack! The rarebits are made with Cheddar, butter and Worcestershire sauce, topped with thinly sliced South African Williams pears, with an easy-to-make spiced pear chutney on the side.


William’s Melting Rarebits with South African Pear and Plum Chutney:

For the chutney: 

Preparation:15 minutes 
Cooking:45 minutes 

Makes approximately 4 x 450g jars:
  • 750g South African Williams pears, peeled, cored and roughly chopped 
  • 300ml just-boiled water 
  • 1 large onion, chopped 
  • 375g plums, pitted and roughly chopped 
  • 50g raisins or sultanas 
  • 2tsp salt 
  • 300ml white vinegar 
  • 300g demerara sugar 
  • 1tsp ground ginger 
  • 1tsp ground allspice 

Method:

1. Put the pears into a large saucepan and cover with the just-boiled water. Add the onion, plums, raisins or sultanas, salt, vinegar, sugar, ginger and allspice. Stir well. 

2. Simmer until the chutney has reduced down and is thick and pulpy - about 45 minutes, stirring often. Remember that the chutney will only thicken a little more as it cools, so it should be the right consistency before you pot it. 

3. Pot the chutney in warm sterilised jars and seal whilst hot. Keep in a cool place and use within 6 months. 

For the Rarebits: 

Preparation: 5 minutes 
Cooking:5 minutes 

Serves: 2 
  • 80g mature Cheddar cheese, grated 
  • 15g softened butter 
  • 1tbsp Worcestershire sauce 
  • 2 slices crusty Farmhouse-style bread 
  • 1 South African Williams pear, cored and thinly sliced 

Method:

1. Preheat the grill and toast the slices of bread on one side. Mix together the cheese, butter and Worcestershire sauce, spread over the untoasted sides and grill until melted. Arrange the pear slices on top and grill again until bubbling and beginning to brown. Serve with pear chutney on the side.

Recipe and image courtesy of Beautiful Country Beautiful Fruit

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