These rarebits are made with Cheddar, butter and Worcestershire sauce, topped with thinly sliced South African William pears, with an easy-to-make spiced pear chutney on the side.
A rarebit for those who don’t know, is a dish of melted and seasoned cheese on toast and is a favourite of my husband’s.
FOR THE CHUTNEY:
Preparation: 15 minutes
Cooking: 45 minutes
Makes approximately 4 x 450g jars.
- 750g South African William pears, peeled, cored and roughly chopped
- 300ml just-boiled water
- 1 large onion, chopped
- 375g plums, pitted and roughly chopped
- 50g raisins or sultanas
- 2tsp salt
- 300ml white vinegar
- 300g demerara sugar
- 1tsp ground ginger
- 1tsp ground allspice
Put the pears into a large saucepan and cover with the just-boiled water. Add the onion, plums, raisins or sultanas, salt, vinegar, sugar, ginger and allspice. Stir well.
Simmer until the chutney has reduced down and is thick and pulpy – about 45 minutes, stirring often. Remember that the chutney will only thicken a little more as it cools, so it should be the right consistency before you pot it.
Pot the chutney in warm sterilised jars and seal whilst hot. Keep in a cool place and use within 6 months.
FOR THE RAREBITS:
Preparation: 5 minutes
Cooking: 5 minutes
- 80g mature Cheddar cheese, grated
- 15g softened butter
- 1tbsp Worcestershire sauce
- 2 slices crusty Farmhouse-style bread
- 1 South African William pear, cored and thinly sliced
Preheat the grill and toast the slices of bread on one side. Mix together the cheese, butter and Worcestershire sauce, spread over the un-toasted sides and grill until melted. Arrange the pear slices on top and grill again until bubbling and beginning to brown. Serve with pear chutney on the side.
Nutritional values per serving per 100g
Energy 431 213
Fat 21.5g 10.6g
of which saturates 12.8g 6.3g
Carbohydrate 42g 20.8g
of which sugars 23.6g 11.7g
Fibre 5.7g 2.8g
Protein 15.4g 7.6g
Salt 1.7g 0.9g
Recipe by Sue Ashworth in association with South African Fruit.