Does anyone have a recipe for peach chutney? The peaches in question…
are the fruit of an ancient pechier that this year produced a glut of these fruits sauvages which have very moist flesh, a thick bloom, a very distinct pleasing and peachy flavour with a touch of tartness, and (I think) they are of limited value as a confit. I may be very wrong.
My wife likes powerful pickles and adds oodles of garlic to everything. Any recipes or suggestions will be welcome.
I make a tangy peach & ginger jam/relish. I don’t bother to skin the peaches (unless absolutely awful), but I do remove the stones.
Cook the halved peaches gently in a little additional water, until they are really soft - then I blitz them in situ but off the heat.
According to taste, I then add sugar and finely grated ginger (ginger powder works as well).
Keep stirring off the heat until all the sugar is dissolved and the ginger shared throughout… let everything gently come-together.
Then back on the heat. A rapid boil until the whole thing is thick enough to show the trace of the wooden spoon on the bottom of the pan.
Pot, close and leave to cool - re-tighten lids, fix labels and store in a cool dark place.
That sounds delish Stella
Does it thicken without adding anything?
That’s great, Stella, the cooking method seems very straightforward and the ingredients a good base for adding other spicy bits and bobs to taste.
I reckon I’ll keep the skins on, I always think the skin contains the most nutrients, except perhaps banana and pineapple!
I either chuck away the fruit itself or remove the skin -of any soft-fruit which looks as if it might have a nasty dose of some malady.
You’ve not necessarily got any like that, it depends on growing conditions etc…
Yes, it does thicken. I normally use a mix of ripe, over-ripe and slightly unripe fruits - works well.
Boiling until setting point is reached does take a little while longer than if I had added a splash of lemon juice (pectin) and/or more sugar.
They are peche de vignes and we have a good crop this year too.
Last year we made a peach liqueur, but I think I will try something different this year. We have made sloe gin too.
I wish I had the ‘nouse’ and the equipment to carry off the liqueur. Thanks for supplying the variety, will help in chasing up information.
What has impressed me about this variety is their seeming imperviousness to worm or other insect assault. Skins aren’t scarred or even pecked by birds.