Pear chilli relish

Method

1. Cut the pears in half. Remove the cores and cut the halves into 2 millimetre dice.

2. Arrange the pears on a large flat baking tray and dust all over with icing sugar. Place under a hot grill for about 10 minutes, until the pears have caramelised.

3. Meanwhile place the chillies, mostarda di Cremona and marmalade in a food processor and whiz until smooth. Transfer to a large bowl, add the caramelised pears and mix well.

4. Serve with a selection of Italian cheeses. The cheese selection should include a hard cheese such as pecorino or Parmesan, a semi-soft cheese, such as taleggio, and two soft cheeses like Gorgonzola and caprino. The pear chilli relish can be stored in an airtight container in the fridge for up to 2 months.

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Ingredients

350g Pears
1 tbsp icing sugar, for dusting
4 large medium fresh red chillies, roughly chopped
500g mostarda di Cremona, (the hot variety)
375g thick-cut marmalade

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