- 6 ripe yellow peaches
- 2 brown onion, diced
- 6 garlic cloves, minced
- 5 thyme sprigs
- 2 bay leaves
- 2 green apples, peeled and grated
- 400ml white wine vinegar
- 300g brown sugar
- 20g butter
- rice bran or vegetable oil
- salt and pepper
Cut peaches in half and take out stones. Dice into 2cm cubes. Heat a large frying pan until it starts to smoke, add a splash of oil and 5g butter. Adding butter and oil as you go, fry the peaches in batches until they are dark in colour. Set aside.
Place a large pot on medium heat. Fry the onion, garlic, thyme and bay leaves until they are nicely coloured. Add the grated apple and cook for 3 minutes.
Add brown sugar and white wine vinegar. Bring to the boil then turn down to a simmer. Reduce until the liquid starts to turn into a syrup.
Add peaches and cook until thick and glossy. Stir to stop sticking. Season. Spoon into sterilised jars and seal.
Store in the fridge once opened.
Serve on a cheese charcuterie board; blue cheese is amazing with it!
Alternatively, serve with pan-roasted duck breast, crispy skin pork belly or even crab meat.
You can also substitute nectarines in this recipe.