for 12 pieces

Chutney

40 g	sugar
1 tbsp	water
½ dl	apple vinegar
1	organic lime, grated zest and the juice
20 g	ginger, peeled, diced
½	pear, peeled, diced

To serve

120 g	Brie, cut into approx. 2 cm cubes
12	crackers (e.g. Fine Food Sesame Rice Crackers)
1	pear, thinly sliced
¼ tsp	pink peppercorn, coarsely crushed

How it's done

Chutney

Bring the sugar and water to the boil without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Remove the pan from the heat. Add the vinegar, lime zest and juice, bring to the boil. Reduce the heat, add the ginger and pear, cover and simmer over a low heat for approx. 10 mins. until soft, stirring occasionally, allow to cool slightly.

To serve

Make incisions in the middle of the Brie, place on top of the crackers, insert the pear slices in the incisions. Top with the chutney, sprinkle with pepper.

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