Pear Chutney (on bruschetta with marscapone)

This is one of the yummiest things I have made!!  I gave it out as Christmas gifts this year, even to teachers. Then of course I promptly read a blog about how teachers don't like homemade food gifts because they have no clue as to the cleanliness of the kitchen - well fair enough and hopefully they are at least able to use the jars to store nails in the garage or something!

Here's what you need:

1 baguette

4 large (2 pounds) ripe pears - if they aren't ripe, it's ok, you'll just need to cook it a little longer

1/3 C packed dark brown sugar

1/3 C dark raisins (chopped)

1/3 C cider vinegar

2 t grated & peeled ginger

1/2 t Chinese 5 spice

1/4 t salt

Mascarpone cheese

Slice the baguette and place into preheated 350 degree oven. Toast for about 10 minutes, turning over once. 

Peel, core and chop the pears. In a pan add pears, raisins, vinegar, spices and cook over medium heat for 25 to 30 minutes or the liquid evaporates, stirring frequently. At this point, if the pears arent soft add a little more brown sugar and vinegar and cook down some more until pears are soft - unless you like the crunchy, that's ok too.  You can also adjust the spices to your preference. I like a little more ginger.

Cool to room temp. When you want to serve, spread a little mascarpone on a slice of bruschetta and top with a little chutney. If you want to be really fancy, you can add a little parsley on top.