With literally dozens of peaches left over from my jamming session with Becky, I was sent home with about twelve peaches approaching perfect ripeness. Seeing as though there would be no one besides me and the hubby to devour any peach dessert I whipped up (and we usually plow through fruit crisps at a rapid pace), I wanted to make something else of the savory sort that would last longer than a dessert. Enter Ginger Peach Chutney.
One thing I love about condiments like chutney is their versatility. Have a bland piece of grilled chicken you want to jazz up? A piece of leftover pork tenderloin? Throw on some chutney. And need I mention its place on a cheese board? This particular chutney would be great with many types of cheese, from a Cabot Clothbound Cheddar to Formaggio Kitchen’s new Welsh, cow’s milk Hafod, or even the luscious Gratte Paille I had this weekend, smeared on a baguette slice with a dash of chutney. The combination of sweet, heat, and acid from the peaches, onions and ginger, and vinegar respectively create the perfect, all-around condiment!
Ginger Peach Chutney
4 large peaches (these were HUGE, could use 5 smallish), blanched and peeled
1/4 c. red onion, finely diced
1/4 c. shallot, finely diced
1 tbsp. fresh ginger, finely diced
1 tbsp. butter
1/2 c. sugar
1/4 c. brandy
1/2 c. cider vinegar
Melt the butter and sweat the onion, shallot, and ginger for 2-3 minutes over medium-low heat. Meanwhile, dice the peaches into small chunks, adding to saucepan. After another 2-3 minutes, add the sugar, brandy, and cider vinegar. Increase heat, bring to a boil, then return the heat to low and cook for 15-20 minutes, stirring occasionally. Pinch of salt and pepper to taste.