Prosciutto & Pear with Peach Chutney

Serves 2

500g ripe peaches

1 green chilli, finely chopped 1 shallot, finely chopped 100ml white wine vinegar 100ml orange juice

2 tbsp lime juice

125g jam sugar

1 tsp freshly grated ginger

TO SERVE

2 large slices sourdough, cut into

3 pieces

4 slices of prosciutto

1 pear (such as Doyenne du Comice), halved and thinly sliced

Handful mint leaves, sliced, to

garnish

To prepare peach chutney, place the whole peaches in a large bowl and cover with boiling water. Leave until water cools, remove peaches, then peel and chop.

Place chopped peaches, chilli, shallot, vinegar, orange juice, lime juice, jam sugar and ginger in a saucepan. Bring to boil, then simmer for about 20 minutes, or until soft and thickened. Pour into a lidded glass jar and store in the fridge until ready to use.

To serve, spread the bread with chutney, then layer with prosciutto and pear, then garnish with mint.