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Peach
Chutney
Chef Peter Hoffman of Savoy - New York, NY
Adapted by StarChefs
Yield: 8
Servings
Ingredients:
- 20 ripe peaches, pitted and quartered
- 2 red onions, chopped in ½-inch dice
- 2 ounces olive oil
- 1 cup red wine
- ½ cup red wine vinegar
- ¼ cup brown sugar
- ½ teaspoon red pepper flakes
- 2 teaspoons mustard seeds
- 1 cinnamon stick
Method:
In a medium saucepot, cook the onions in olive oil until lightly
browned. Add the wine and vinegar and bring to a boil. Add the peaches,
spices, and sugar. Turn off the heat and steep for 15 minutes. Cool and
season with salt and pepper to taste. Makes a wonderful accompaniment to
roasted pork.
Wine pairing:
With roasted pork this chutney would be set off well by a Beaujolais;
try the Domaine des Terres Dorees Beaujolais Cuvée L’Ancien
2002
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