By Riki Shore
Inspired by the late peaches at our farmer’s market, I scoured my cookbooks recently for a peach recipe that wasn’t a dessert. I wanted to combine the sweetness of the fruit with something savory, spicy and even a little acidic.
Deborah Madison’s wonderful cookbook Local Flavors has a recipe for Spiced Peaches that contains just a tablespoon of sweet balsamic vinegar. I decided to use this as a starting point, adding a few more ingredients and cooking the mixture longer to break down the peaches.
The resulting chutney is delicious. We’ve spooned it over grilled chicken and pork, and rolled it up inside slices of ham, turkey or salami for an afternoon snack. If you eat cheese, this would be delicious with a slightly salty cheese like pecorino or gruyere. It keeps for about two weeks in the fridge.
3 large or 4 small peaches
1/3 cup sugar
2 cinnamon sticks
2 dried chiles
1/2 teaspoon ground cardamom
2 tablespoons red wine vinegar
1. Peel the peaches and slice them about 1/2 inch thick.
2. Place the peaches in a large non-stick skillet and sprinkle the sugar over them. Add all of the remaining ingredients. Turn the heat to high and watch it as it comes to a boil. Reduce the heat to medium and cook it at a simmer, stirring occasionally, until the mixture is thick and not too wet, about 20 – 25 minutes.
3. Allow the mixture to cool slightly and pour everything into a glass jar with a tight fitting lid. Once it cools to room temperature, store it in the fridge for up to two weeks.