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.