Georgia Pecan Holiday Log with Pear Chutney Serves 6 4 Bosc pears, peeled and diced, core discarded 1 tablespoon grated orange peel 2 oranges, peeled and diced, core discarded 1/4 cup minced white raisins 1/2 cup brown sugar, packed well 1/4 cup corn syrup 1/4 cup white vinegar 1 teaspoon mustard 1/2 teaspoon cinnamon 1/4 tablespoon allspice 2 tablespoons Jack Daniel's 1/2 cup minced pecans 3/4 cup toasted chopped pecans 1/2 cup reduced fat sharp cheddar cheese (1 1/2 oz.) 8 ounces cream cheese, fat free, softened 1 tablespoon mustard 1 tablespoon mayonnaise 2 tablespoons grated onion 1/8 teaspoon cayenne pepper 2 tablespoons minced green olives with pimentos 1/4 cup fresh mint leaves In a large saucepan over medium heat, combine 2 pears, the zest, orange, raisin, sugar, corn syrup, vinegar, mustard, cinnamon and allspice. Bring to a boil, lower the heat and simmer for 30 minutes. Stir in the final 2 diced pears, Jack Daniel's, and the minced pecans; cool and then refrigerate. In a large mixing bowl, cream together the cheddar, cream cheese, mustard, mayonnaise, grated onion, cayenne and green olives with a spoon. Return to the refrigerator for 2 hours to mellow the flavors and firm the cheese. Form the cheese into a log on wax paper then roll in the chopped pecans. Spoon the chutney onto a shallow platter and place the cheese log on top. Sprinkle with the mint leaves. Serve with crackers as an appetizer.