Up to our elbows in peaches

Up to our elbows in peaches


I think there were a few offers out there for peach recipes….go ahead! Send em on over! 🙂 We’ve made ice cream and sorbet. And have a TON in bags that are in the freezer…ready for more ideas!

We’ve started by “hitting the ground running” with our business and so have been working long hours. Including working through the holiday weekend.

And meanwhile, sitting on the counter is tons and tons and tons of peaches. We’re skinning them and putting them into baggies . (we also have tomatoes too…haven’t even gotten to those yet!)

Then I also made some Chutney (which looks spectacular if I don’t say so myself):


Fresh Peach Chutney
Epicurious November 1999 Makes 2 1/2 cups.

Michael Lomonaco
Windows on the World, New York, NY

1/2 cup cider vinegar
1/2 cup loosely packed brown sugar
1/2 cup white sugar
1 large sweet red pepper, seeded, diced 1/4 inch, about 1/2 cup
1 small white onion, peeled and diced, about 1/2 cup
1 small jalapeño pepper, seeded and diced, 2 tablespoons
1/3 cup white raisins
1 tablespoon finely chopped garlic
1 tablespoon grated ginger
1/2 teaspoon salt
1 1/2 pounds firm, fresh peaches, blanched to remove the skin, pit removed, sliced into wedges
Put the vinegar and both sugars into a non-reactive pot, place over medium heat and bring to a boil. Add the red pepper, onion, jalapeño, raisins, garlic, ginger, salt and simmer 10 minutes. Add the peach segments and simmer an additional 5-10 minutes. If the peaches are still firm allow to cook several minutes more. If you would like the syrup thicker you may also allow to cook for a minute or two to reduce liquid.
Remove from the heat and allow to cool for 15 minutes in the pot. Serve at room temperature. Transfer all excess to a clean container and refrigerate, covered, for up to one week.

Epicurious.com © CondéNet, Inc. All rights reserved.

Enjoy!

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