Plum Chutney with Lavender & Cardamom

Bloomfield is a gorgeous, local cheese made in the style of French brie by Mayfield Road Creamery. It's a perennial favorite of mine throughout the year, pairing perfectly with seasonal fruit conserves of all kinds. Summertime harvests of seasonal fruits and berries inspire all kinds of new combinations.

Inspired by a recipe from Cowgirl Creamery Cooks and a few over-ripened plums I found on my counter, I prepared this quick little plum chutney. The original recipe calls for star anise which is lovely but the fresh lavender blooms from the garden were an even better seasonal addition.

Plum Chutney with Lavender & Cardamom

4 large red or purple plums, pitted and cut into wedges
1 shallot or 1/4 red onion, finely chopped
1/4 cup brown sugar
2 tbsp Port
1 tsp cardamom seeds (removed from the pod, ground or whole)
1/2 tsp lavender

Add all ingredients except lavender to a small pan and heat over medium heat, covered loosely, until bubbling. Reduce the heat to low and simmer until fruit is tender and the aromas of plum and cardamom fill the kitchen. Add the lavender and simmer 5-10 minutes longer. Cool and pack into a pretty jar to serve alongside Bloomfield or your favorite cheese.

The FarmShare cheese case at Luna Bakery Cafe has Bloomfield in stock now for your weekend picnicking pleasure.