In the late summer, as some produce is starting to be at its peak, and other produce is about to breathe its last gasp, I like to find ways to enjoy it for one last time until next summer and preserve it for future use during the winter months.
Peaches are making their last appearance in the market right now and while some of them are still splendidly silky sweet, others are beginning to get a little mealy in texture. This is the perfect time to make a last load of peach chutney to freeze for the winter, and enjoy it with peach halves grilled on the bbq, filled with the peach chutney today. It’s a sweet and piquantly spicy dessert on a hot summer evening.
Click here for the recipe for peach chutney.
Grilled peaches couldn’t be easier to make–cut the peaches in half, remove the pit, place them flesh down on a hot grill for a couple of minutes–just to get some nice grill marks and get them a little heated up, and fill them with the chutney–viola! A super simple and satisfying summer evening dessert!
Peach chutney is also great with grilled meats such as pork and chicken–also great on burgers! A particularly delicious way to use peach chutney is in a bourbon sauce served with pork tenderloin:
Tune in later in the week when I’ll feature Zwetschen Kuchen, or German plum cake using prune plums that are only available for a couple of weeks at the very end of the summer.
Until then,
Peace, love and good food!
Keri
