Makes 2 cups

Chutney is an excellent accompaniment to curried entrées, and it is also is delicious spooned over the cheese spread, which will appear in this column tomorrow. Vary the recipe by substituting currants for raisins, peaches for the pears, or by stirring ¼ cup chopped walnuts, pecans, or slivered almonds into the cooked chutney.

This chutney will keep for up to 2 weeks in a tightly closed container in the refrigerator.

8 dried apricot halves, chopped

½ apple, peeled and diced

¼ cup dark raisins

1 tablespoon grated lemon rind

¼ cup fresh lemon juice

3 tablespoons water

3 tablespoons cider vinegar or white rice vinegar

2 tablespoons light brown sugar

½ teaspoon ground cinnamon

Dash of freshly ground pepper, or to taste

2 pears, cored, peeled, and diced

Combine all the ingredients, except the pears, in a medium saucepan. Cover and cook over medium high heat, stirring occasionally, until the liquid comes to a boil.

Reduce the heat to medium and continue to cook, covered, stirring occasionally, for about 10 minutes.

Add the pears; cover and cook, stirring occasionally, until all of the fruits are tender, about 5 more minutes. Taste and adjust the seasoning.

Serve warm or refrigerate.