Be the first to Onion, ginger, vanilla, raisins, and walnuts flavor peach chutney over grilled peaches. The chutney may be made up to 1 week in advance.
Prep Time: 15 minutes
Cook Time: 1 hour
Ingredients:
- Grilled Peaches:
- 2 cups water
- 2 cups sugar
- 1/2 vanilla bean, split lengthwise
- 1 cinnamon stick
- 2 whole cloves
- 1 whole allspice
- 4 ripe peaches, peeled, pitted and halved
- Four 1/4-inch-thick slices walnut bread
- 4 Tablespoons unsalted butter at room temperature
- .
- Peach Walnut Chutney:
- 1 Tablespoon unsalted butter
- 1/2 cup diced onion
- 1 Tablespoon minced fresh ginger
- 1/4 cup raisins
- 1/2 small tomato, peeled, seeded, and chopped
- 1 large peach, peeled and diced
- 1/2 cup vanilla syrup reserved from poached peaches
- 1/2 cup dry red wine
- 1/4 cup balsamic vinegar
- 1/2 teaspoon salt
- 1/4 cup coarsely chopped walnuts, toasted
Preparation:
For the grilled peaches:
Combine the water and sugar in a medium non-aluminum saucepan and bring to a boil over medium heat. Add the vanilla bean, cinnamon, cloves, and allspice and simmer for 15 minutes. Add the peach halves and simmer them for 3 to 10 minutes, or until they are tender. The amount of time will depend on the ripeness of the peaches. Remove the pan from heat and let the peaches cool in the syrup.
Light a fire in a charcoal grill. Rub the peaches and the slices of walnut bread with softened butter. When the coals are lightly covered with gray ash, grill the peaches (reserving syrup for chutney), cut-side-down, for 2 minutes; turn them gently with tongs and grill for an additional 1-1/2 minutes. Grill the bread on the edge of the grill rack for 30 to 45 seconds on each side, or until it is toasted.
For the chutney:
Melt the butter in a medium saute pan or skillet over medium-high heat. Add the onion and ginger, and saute for 2 to 3 minutes, stirring constantly. Add raisins, tomato, peach, vanilla syrup, red wine, balsamic vinegar, and salt. Bring the mixture to a boil, reduce heat to low, and simmer the chutney for about 20 minutes, or until thickened; stir frequently, especially towards the end of the cooking time to ensure against scorching. Add the walnuts and simmer for 5 minutes. Makes 1-1/4 cups.
Note: The chutney may be made up to 1 week in advance without the addition of the walnuts. Refrigerate, tightly covered.
Yield: 4 servings
Recipe Source: Great Chefs of the East by Ellen Brown (Great Chefs Publishing)
Reprinted with permission.
Combine the water and sugar in a medium non-aluminum saucepan and bring to a boil over medium heat. Add the vanilla bean, cinnamon, cloves, and allspice and simmer for 15 minutes. Add the peach halves and simmer them for 3 to 10 minutes, or until they are tender. The amount of time will depend on the ripeness of the peaches. Remove the pan from heat and let the peaches cool in the syrup.
Light a fire in a charcoal grill. Rub the peaches and the slices of walnut bread with softened butter. When the coals are lightly covered with gray ash, grill the peaches (reserving syrup for chutney), cut-side-down, for 2 minutes; turn them gently with tongs and grill for an additional 1-1/2 minutes. Grill the bread on the edge of the grill rack for 30 to 45 seconds on each side, or until it is toasted.
For the chutney:
Melt the butter in a medium saute pan or skillet over medium-high heat. Add the onion and ginger, and saute for 2 to 3 minutes, stirring constantly. Add raisins, tomato, peach, vanilla syrup, red wine, balsamic vinegar, and salt. Bring the mixture to a boil, reduce heat to low, and simmer the chutney for about 20 minutes, or until thickened; stir frequently, especially towards the end of the cooking time to ensure against scorching. Add the walnuts and simmer for 5 minutes. Makes 1-1/4 cups.
Note: The chutney may be made up to 1 week in advance without the addition of the walnuts. Refrigerate, tightly covered.
Yield: 4 servings
Recipe Source: Great Chefs of the East by Ellen Brown (Great Chefs Publishing)
Reprinted with permission.
