Peachy Friday
The peach tree is being harvested and we are very happy with its first production. The tree-fall and the otherwise less than perfect ones were cut into pieces to be cooked with fruit sugar and lemon juice. For that cooking I left them unpeeled since they would cook plenty long enough to make peeling unnecessary. I wanted to find a way to use those bits and pieces so I checked the Internet for a salsa or chutney recipe. From the Food Network site I made this Peach Chutney recipe but added more garlic and some Poblano pepper. Peach Chutney Recipe courtesy Jimmy's Uptown, Harlem New York 1 tablespoon butter 1 tablespoon finely chopped garlic 2 shallots finely diced (onion in a pinch) 1 jalapeno pepper, seeded and diced (can't buy them because of the problem with them right now so pablano pepper had to do) 1 1/2 pounds fresh peaches, blanched and diced 1/2 cup sugar 1/4 cup brandy (this really made a difference in the good way) 1/2 cup cider vinegar Salt and pepper DIRECTIONS Melt...