Preparation

• For the Spiced Pear and Raisin Chutney, place pomegranate juice, brown sugar, cinnamon, allspice, and vanilla and orange extracts in medium saucepan. Cook on medium heat until sugar is dissolved, stirring occasionally. Stir in pears, apricots and raisins. Simmer 5 minutes longer or until raisins are plump and liquid is slightly thickened. Spoon into serving bowl. Store leftover chutney, covered, in refrigerator up to 1 week.

• Preheat oven to 250°F. For the Cinnamon Glazed Walnuts, mix sugar, cinnamon, red pepper and salt in small bowl. Set aside. Beat egg white in medium bowl until foamy. Add walnuts; toss to coat. Add spice mixture; toss to coat nuts evenly. Spread nuts in single layer on greased baking sheet. Bake 1 hour, stirring nuts after 30 minutes. Cool slightly and break apart. Cool completely. Store leftover walnuts in airtight container up to 2 weeks.

• For the Spiced Chutney and Cheese Spread, beat softened cream cheese in medium bowl with electric mixer on medium speed until light and fluffy. Coarsely chop 1/2 cup Spiced Pear and Raisin Chutney. Add to cream cheese with 1/4 cup chopped Cinnamon Glazed Walnuts. Mix on low speed just until combined. Place in serving bowl. Top with remaining 1/4 cup Cinnamon Glazed Walnuts. Serve with crackers and sliced apples and pears.