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1
For the peach chutney: 1.
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2
Peel peaches and remove pits.
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3
Cut into large chunks, about 1 inch in size.
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4
Dice onion into small pieces (the smaller the better).
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5
2.
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Place lemon peel, peppercorns, juniper berries, and cinnamon stick in a cheesecloth pouch (create your own with a paper coffee filter if needed).
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7
3.
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In a medium sauce pan, add peaches, onions, and sugars and cook over medium heat.
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9
Add pouch of spices and bring to a boil.
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10
Reduce heat to low.
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Add vinegar and cook for 5-15 more minutes, depending on your peaches and heat.
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12
4.
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Smash peaches against the side of the pan as needed.
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14
When thickened, taste chutney.
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15
Adjust seasoning by adding more sugar, salt and pepper, or vinegar to taste.
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16
For the canape: 1.
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17
Preheat oven to 350 degrees F. 2.
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18
Cut bread on the bias (fancy word for at an angle), brush with oil, and season with salt and pepper.
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19
Place bread on a cookie sheet and cook for 8-10 minutes.
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20
Be careful not to burn the bread.
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21
3.
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When bread is toasted, remove from oven and top with a slice of brie while till warm.
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23
Let sit for about 30-60 seconds before topping the whole thing with a spoonful of peach chutney.
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24
Serve at room temperature.
