Recipe Credits: Camine Pappas. Find more stories and recipes on her website: IFeelLikeCooking.com. and look for the launch of her first cookbook: An Introduction to Bling Cuisine!, soon to be released!
Prep time 10 minutes. Cooking Time 10 minutes. Makes 1 1/2 cups.
INGREDIENTS
- 2 large just ripe peaches peeled and diced into ½” pieces
- 1 large Fuji apple, unpeeled, diced into 12” pieces
- 3 tablespoons thinly sliced shallots
- 1 teaspoon grated fresh ginger
- ¼ cup golden raisins
- pinch of ground cloves
- 3 tablespoons Olive This! Peach White Balsamic Vinegar
- 1 teaspoon coarse kosher salt
- 1/3 teaspoon ground black pepper
- 1 tablespoon white sugar
Directions
Peel and dice the two peaches into small half inch pieces. Cut apple pieces into the same size as peaches. No need to peel the apple. The peel softens and makes a nice texture. Put the fruit in a medium saucepan and toss with the 1 tablespoon of sugar. This keeps them from turning brown.
Now continue to cut and prep other ingredients. Add the sliced shallots, ginger, raisins, cloves, vinegar, salt, and pepper. Stir it all together and turn burner on to a medium heat. Bring all ingredients to a simmer and then cook on a very low bubble for 8 minutes, stirring very often. No need to add any other liquid. The moisture and sugars will be all the liquid you need.
Remove from stove, let cool slightly. Serve. Can also be refrigerated and used up to 3 days.
SERVING SUGGESTIONS: Excellent on any baked fish, chicken, or pork. Here I serve it over pecan crusted Cobi, which is like a Sea Bass, over coconut chili rice. You can find that full recipe here.
©Recipe and Photo Copyright Camine Pappas, 2021. All rights reserved.
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