Peach and Apricot Chutney

Makes about 8 cups (2 L)

Sweet, tangy and pretty in a jar, this summer chutney is a fine complement to cheese and grilled or roasted pork and chicken. We recommend letting chutneys and relishes mellow for a few weeks before opening a jar. The flavours blend beautifully with a little time.

  • 4 cups (1 L) sliced, peeled and pitted peaches
  • 4 cups (1 L) sliced pitted apricots
  • 2 cups (500 mL) diced onions
  • 3 cups (750 mL) packed brown sugar
  • 2 cups (500 mL) golden raisins
  • 11/2 tsp (7 mL) brown or yellow mustard seeds
  • 1 1/2 tsp (7 mL) coarse salt (sea, kosher or pickling)
  • 1/2 tsp (2 mL) each ground cinnamon, coriander, cumin, and turmeric
  • 1/2 tsp (2 mL) curry powder or paste, or additional cinnamon
  • 1/4 tsp (1 mL) ground cardamom
  • 1/4 tsp (1 ml) cayenne
  • 2 cups (500 mL) real apple cider vinegar

Combine all the ingredients in the order listed in a large Dutch oven or heavy-bottomed pot. Bring to a boil over medium heat, stirring often. Reduce the heat and simmer, uncovered, until no longer watery and a rich golden colour, about 1 1/2 to 2 hours. Stir regularly, especially as the chutney thickens.

Pour into hot preserving jars, leaving 1/2-inch (1.25 cm) headspace. Seal with prepared discs and rings. Boil in a boiling-water canner for 10 minutes. Remove jars and let cool on a rack.


Peach Upside-Down Pudding

Makes 6 servings

This is one of those puddings where the fruit starts on top, but ends up-well, almost all of it-in a saucy layer under a soft cake topping. Time your dessert so it comes out of the oven about 45 minutes before you serve it up-with all the usual suspects: ice cream, frozen yogurt, whipped cream, crème fraîche or simply pouring cream.

Batter

  • 1/3 cup (75 mL) butter
  • 1 1/4 cups (300 mL) all-purpose flour
  • 1/2 cup (175 mL) granulated sugar
  • 2 tsp (10 mL) baking powder
  • 1/2 tsp (2 mL) nutmeg or cinnamon
  • 1/4 tsp (1 mL) salt
  • 1 large egg
  • 3/4 cup (175 mL) milk

 

Sauce

  • 4 cups (1 L) sliced peeled peaches (6 or 7)
  • 3/4 cup (175 mL) packed brown sugar
  • 1 tsp (5 mL) grated lemon or orange zest
  • 2 tbsp (30 mL) lemon or orange juice

Batter

  • Melt the butter and let it cool. In a large bowl, whisk together the flour, sugar, baking powder, nutmeg and salt.
  • In a separate bowl, whisk together the egg, milk and butter. Pour over the dry ingredients; whisk just until smooth and scrape into a greased 8-inch (2 L) square baking dish or cake pan.

Sauce  

  • In a medium saucepan, bring the peaches, sugar, lemon zest and juice to a boil over medium-high heat. Reduce the heat to simmer and cook for 2 minutes. (There will be a lot of liquid that will be absorbed in the baking.) Spoon evenly over the batter. Bake in the centre of a 350°f (180°c) oven until the cake has risen to cover (or almost cover) the peaches and the top is golden brown, about 40 minutes.