STONE-FRUIT CHUTNEY
Steps:
- Combine fruit, brown sugar and water in a skillet and bring to a boil.
- Reduce heat and simmer until just tender, about 15 minutes, stirring occasionally.
- Add orange juice and ginger, curry powder and a pinch of ground cloves. Simmer, reducing mixture to desired thickness.
- Partly cool, then stir in raisins and toasted nuts (like macadamia), and serve.
FRESH STONEFRUIT CHUTNEY
Provided by Jill Silverman Hough
Categories Sauce Dessert Low Fat Low Cal Back to School Backyard BBQ Condiment Nectarine Plum Summer Low Cholesterol Vegan Bon Appétit Fat Free Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 3 cups
Number Of Ingredients 6
Steps:
- Combine all fruit in medium bowl. Add sugar, vinegar, and garam masala; toss gently. Let stand 1 hour at room temperature to allow juices to form and to blend flavors, tossing occasionally. DO AHEAD: Can be made 1 day ahead. Cover and chill. Serve chilled or at room temperature. * An Indian spice mixture; available in the spice section of many supermarkets and at Indian markets.
GRILLED STONE FRUIT WITH FARMER'S CHEESE AND SPICED HONEY ALMONDS
Steps:
- For the spiced honey almonds: Preheat the oven to 325 degrees F. Lightly spray a baking sheet with nonstick spray.
- Spread the almonds on the prepared baking sheet, then transfer to the oven and toast lightly, 8 minutes.
- Combine the honey, sugar, allspice, nutmeg and a pinch of salt in a small saucepan over medium heat. Bring to a simmer and cook until the sugar melts.
- Put the toasted almonds in a small bowl and toss with half of the honey mixture until evenly coated; reserve the remaining spiced syrup. Using a heat-proof spatula (the mixture will be hot), spread the coated almonds in an even layer on the baking sheet. Set aside until hardened, 15 minutes to 1 hour--the almonds will remain slightly sticky. Once hardened, coarsely chop or use whole.
- For the grilled stone fruit: Heat a grill pan over medium-high heat until very hot. Brush the cut sides of the fruit with a bit of oil and sprinkle with salt and pepper. Grill the fruit, cut-side down, to mark and caramelize slightly, about 2 minutes. Brush the tops with a bit more oil, sprinkle lightly with salt and pepper and then flip and grill on the reverse side just to soften slightly, 1 to 2 minutes more.
- Transfer the grilled fruit to a platter, cut-side up. Dollop the farmer's cheese around the fruit, drizzle some of the reserved spiced syrup over everything, and scatter the almonds on top. Serve immediately.
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