“Millions of peaches, peaches for me…” So the song goes. And that is just a-okay with me.
I love peaches, so the idea of having millions of them seems like a pretty grand one. This week, I stopped by the farm stand and treated myself and my family to a whole lotta freshly picked peaches. So many, in fact, that my wife was a little horrified by my peach inspired shopping spree.
“What in the world are you going to do with all these peaches?” She demanded.
What in the world, indeed? Peaches are a versatile fruit because you can prepare them in so many fantastic ways – cooked, canned, flambéed, puréed, baked – all delicious. Although many people think of dessert when they hear the word peach, they also make a wonderful accompaniment to main dishes like pork chops and roasted chicken.
This week, I am sharing my recipe for peach chutney, which would go very well with the pork tenderloin recipe I shared earlier this year. And for the record, once my wife tasted my peach chutney, she stopped complaining about the exorbitant amount of peaches I purchased and started canning (take that Fresh Tomato Sauce Recipe!)!
3 pounds firm, ripe peaches, peeled and cubed (pits removed)
1 2/3 cups light brown sugar
1 cup apple cider vinegar divided
2 tablespoons of olive oil
2 tablespoons minced fresh peeled ginger
1 tablespoon of fresh minced garlic
1 large shallot, finely diced
½ cup dry raisins
1 tablespoon each of ground cinnamon, nutmeg and red chili powder
1 squeezed lemon
Salt and cracked pepper to taste
In a large skillet, heat olive oil at medium heat then add the shallot, garlic, and raisins. Saute and stir until the shallot sweats.
Add ¼ of the apple cider vinegar and the peaches.
When peaches start to golden (about 5 mins), add the rest of the ingredients and gently stir for about 5 mins.
Simmer the chutney by covering the pan and cook on low for about 15 mins.
Uncover and increase heat to medium high for about 5 mins or until you have reached your preferred thickness.