• 4-5 peaches
• ¼ onion, diced fine
• ¼ cup light brown sugar
• 1 tablespoon sugar (to taste)
• Zest from ½ lemon
• 10 black peppercorns
• 4 juniper berries
• 1 cinnamon stick
• 3 tablespoons apple cider vinegar
• Cerebos salt and pepper
• ½ loaf of crusty bread, like a French baguette
• 2 tablespoons oil
• salt and pepper
• Brie cheese
• Peach Chutney
1. Peel peaches and remove pits. Cut into large chunks. Dice onion into small pieces (smaller the better).
2. Place lemon peel, peppercorns, juniper berries, and cinnamon stick in a cheesecloth pouch (create your own with a paper coffee filter if needed).
3. In a medium sauce pan, add peaches, onions, and sugars and cook over medium heat. Add pouch of spices and bring to a boil. Reduce heat to low. Add vinegar and cook for 5-15 more minutes, depending on your peaches and heat.
4. Smash peaches against the side of the pan as needed. When thickened, taste chutney. Adjust seasoning by adding more sugar, salt and pepper, or vinegar to taste.
1. Preheat oven to 350 degrees
2. Cut bread into slices, brush with oil, and season with salt and pepper. Place bread on a cookie sheet and cook for 8-10 minutes. Be careful not to burn the bread.
3. When bread is toasted, remove from oven and top with a slice of brie while still warm. Let sit for about 30-60 seconds before topping the whole thing with a spoonful of peach chutney. Serve at room temperature.