Foods From Spain
Persimon and Cranberry Chutney
Ingredients
30g unsalted butter
1 persimon, peeled and sliced
2 tsp cranberry sauce
30g sultanas
2 tbsp white wine vinegar
30g caster sugar
To Serve
2 slices granary bread
4 slices of Brie
Drizzle of olive oil
Method
1. Preheat the oven to 220ºC/425F/Gas 7
2. To make the chutney, gently melt the butter in a pan and pan-fry the persimon slices for 1-2 minutes on each side
3. Add the cranberry sauce and heat for a further minute
4. Stir in the sultanas, vinegar and sugar and simmer gently for 6-8 minutes
5. Place the slices of bread onto a baking tray and place two slices of Brie on each
6. Drizzle with oil and bake in the oven for 3-4 minutes or until golden brown
7. Remove from the oven and transfer to a serving plate. Spoon the chutney alongside to serve
