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Spicy Peach and Fig Chutney

Local, juicy peaches have arrived. I almost couldn’t use the peaches any other way but enjoying them as is, but with leftover fresh figs I was compelled to pair them with peach.  I served this on top of grilled Camembert and as a condiment on blue-cheese stuffed sliders.

peach and fig chutneyWhat you need:

  • 4 peaches, peeled, pitted and sliced into eighths
  • 1/2 lime, juiced
  • 4 Mission figs, stems removed and sliced into quarters
  • 1/2 c Devo Olive Oil Serrano Honey Balsamic
  • 3 tbs local honey
  • 3 tsp pure maple syrup
  • 5-6 sage leaves, finely chopped
  • 1/2 jalapeno pepper, seeded and finely chopped
  • Freshly ground sea salt

 

What you do:

  • Cut peach slices in half lengthwise and place in bowl.
  • Sprinkle lime juice over peaches.
  • Cut fig slices in half lengthwise.
  • In sauté pan add balsamic, honey and maple syrup.
  • Season with sea salt.
  • Heat over med and cook until syrupy mixture forms, 8-10 min.
  • Add peaches to syrup mixture.
  • Reduce heat to low and cook about 5 min.
  • Add figs, sage and jalapeno to peach mixture.
  • Stir gently to mix.
  • Cook for another 5-8 min.
  • Transfer to serving bowl to cool to desired temp.

 

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