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Apple Amaretto Chutney

by Michele Pesula Kuegler | April 25th, 2011 | Appetizers, Recipes, Spreads & Sauces, Tapas Monday
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Monday nights are a favorite for my husband and me, as we have a tapas meal to end the day.  However, his business travel schedule has been such that many Mondays in the past month weren’t of the tapas nature.  So, when he was home last Monday, both of us were excited for an evening of food, Prosecco, and conversation.

As it had been a couple weeks since our last Tapas Monday, I decided to defer to one of our favorites, baked brie.  Served with some homemade focaccia and homemade flatbread chips, it is a delight for the senses.  While the cheese and bread or cracker are a fabulous combination, it is nice to have an accoutrement for variety.  With the cracker, bread, and cheese being of a savory nature, to me a sweet addition is the perfect partner.

I enjoy the pairing of apples and cheese, whether it be in a wrap, on a cheese tray, or in this case, as a topping for brie.  Thinking about how to turn the apple into a chutney, my mind wandered to the liquor cabinet.  Which liqueur could be used to add flavor to the chutney?  The almond flavor of Amaretto seemed perfect: sweet yet earthy.

In addition to adding a sweet note to this dish, it also was quite simple to make and can be served at any temperature.  Make it early in the day, and then allow it to chill for the day in the refrigerator.  You also can make it at the last moment and transfer it directly from stove to serving dish.

Apple Amaretto Chutney


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Ingredients
  1. 1 apple, peeled, cored, and diced
  2. 1 Tb. brown sugar
  3. 1 Tb. lemon juice
  4. 2 Tb. Amaretto
  5. 1-1/2 Tb. slivered almonds
Instructions
  1. Combine apple, sugar, and lemon juice in a small saucepot over medium heat.
  2. Bring to a boil, then simmer for 5 minutes.
  3. Take pot off of heat and add Amaretto; simmer for 5 more minutes.
  4. Add almonds, and stir to combine.
Notes
  1. The chutney can be served or refrigerated at this point.
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