Niagara Peach Chutney
3 Ontario fresh peaches (really, peaches from anywhere will do!), skinned, stone removed and coarsely chopped
1/2 Vidallia onion, finely chopped
1/2 cup of balsamic vinegar
1 tbsp molasses
1 tsp cinnamon
splash of olive oil
Sea salt to taste
In a splash of olive oil, sauté the onions until translucent, add the peaches.
Sprinkle the cinnamon on top and sauté until you smell it.
Add the balsamic and the molasses. Cook this down until the balsamic reduces to a syrup. I like a stiffer chutney, so I reduced it right down.
Season to taste. Serve over room temperature Brie on lightly BBQ'd baguette (BBQ the baguette WITH the brie to slightly melting). Top with your home made chutney and enjoy.
It's peach season in Ontario, and on Sunday we drove down to the Niagara region (about 2 hours from our house in Toronto); fertile farms, gorgeous vineyards and lots of farmers markets! We bought peaches!
3/4 cup of chutney
Thursday, August 25, 2011 - 11:48am