19 Aug, 2010
Rebecca’s guest post: A Peach Chutney Experiment gone RIGHT
Posted by andrea tomkins in: Guest postings|Recipes and Food
It’s Guest Post Week here at the Fishbowl! I’d like to welcome Rebecca, a.k.a @bitofmomsense. She’s one of the kindest and most charitable people you’ll ever meet, whether it’s online or in person. Did you know that she’s also the Community Engagement Manager for Best Tools for Schools? And is pretty awesome in the kitchen? Take it away, Rebecca!
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Some of my best experiments in the kitchen have become some of our favourite recipes. My disasters in the kitchen (I’m looking at you eggplant dish I attempted) are usually never discussed again. Today, an experiment became an instant hit, and I want to share it with the readers of the Fishbowl!
After a trip to the Cumberland Market, I was armed with a lot of fresh vegetables and an Artisan baguette. Another stop for cheese at Cheddar Etc. found a soft, creamy Gouda on sale and Duck Rillette, a treat I was recently introduced to by my friend Tracey of Epicuria Fine Food Store and Catering here in Ottawa.
A fresh tray of cheese, pate and bread crisps was quickly shaping up, but I felt it was missing one thing – Chutney. Especially with Gouda, a white, mild cheese, I knew I wanted a pairing.
Armed with Niagara peaches that were tucked in my freezer a few weeks ago, I set off to create a Chutney deserving to sit with my cheese and fresh bread.
The result was sweet, savoury and a perfect way to use peaches. Since I made this up while cooking it, the ingredient amounts are estimates. Feel free to play with more/less to suit your taste.
I hope you enjoy it too.
Ingredients:
4 peaches, fresh or frozen, peeled, chopped or mashed
¼ cup minced red onion
¼ cup white wine vinegar
3 tablespoons of brown sugar
3 tablespoons raisins
Pinch of salt
Directions:
1. In small sauce pan, splash a small amount of olive oil. Simmer red onion until translucent.
2. Add vinegar, brown sugar and raisins and a pinch of salt. Simmer until bubbling.
3. Add peaches.
4. Continue to simmer, on medium-high, while letting it bubble and most of the liquids evaporate.
5. When most of the juice is gone, and it forms a thicker mass and you start to worry that the bottom of the pan will burn, remove from heat.
6. Store in the fridge until ready to serve. Serve closer to room temperature.
