Guest guest Posted July 20, 2007 Report Share Posted July 20, 2007 I've been processing what seems like tons of peaches. I adapted this from a recipe in Bon Apetit, to use what I had on hand. Turned out wonderful! I ate it as a topping over toasted flat tortillas spread with no-fat refried black beans. Best lunch I've had in quite awhile! The peaches I used were dead ripe and sweet. You know, the ones with bruises that I had to cut up and use the good parts because I couldn't give them away to friends? ...LOL Original recipe suggested serving it over couscous...or mixing it with rice as a pilaf, both of which sound really good also! Paula Peach Chutney 1/4 cup chopped sweet onion 1/4 cup raisins 1 or 2 TBSPs Balsamic vinegar 1 TBSP grated fresh ginger 3 TBSPs chopped fresh cilantro 6 ripe peaches, peeled and diced Salt and fresh ground pepper to taste Mix ingredients, Cover and chill at least 1 hr before serving. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 21, 2007 Report Share Posted July 21, 2007 Paula, This is one of those years when I really FEEL like canning. I've just used up the rest of last years blackberries for jam and syrup and the end of the rhubarb in apple rhubarb ginger jam. This looks good. Have you canned this? how long would you process it in a hot water bath? Stef Argue not with dragons, for thou art crunchy and go well with brie. Ask a question on any topic and get answers from real people. Go to Answers. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 21, 2007 Report Share Posted July 21, 2007 Hi Stef, No, I havn't! I just ate it fresh after combining and letting it sit in fridge a couple hours. It *would* be great to be able to have it year round. Might have to adapt it slightly for canning, not sure. I've been blanching, skinning, removing the pit, slicing, then freezing my peaches so I'm no help on the canning. Sorry :-) Your blackberry jam and syrup, and apple rhubarb ginger jam sound delicious! Paula , steff davidson <steffdav46 wrote: > > Paula, This is one of those years when I really FEEL like canning. I've just used up the rest of last years blackberries for jam and syrup and the end of the rhubarb in apple rhubarb ginger jam. This looks good. Have you canned this? how long would you process it in a hot water bath? > Stef Quote Link to comment Share on other sites More sharing options...
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