I keep seeing all these “Peace out, summer!” references everywhere and I can’t help but be a little bit jealous.
And by a little bit, I mean I’m totally drowning my sorrows in a Jealousy Sundae sprinkled with a super immature (and inappropriate) hand gesture and topped with some nondairy whipped depression.
Because it will not only feel like summer today and tomorrow, but it will still feel like summer long, long after the rest of you guys bust out the scarves, boots, and sweaters. LONG after.
I always hate Texas come September. When everyone else is talking about pumpkin and sweatshirts, I’m staring at a $300+ electric bill, cursing anything and everything.
But making a spicy chutney with peaches that are still readily available and completely awesome in September is one of those things I don’t mind. Also, wrapping up Christmas shopping in capris and flip flops and sleeping with the windows open is pretty fantastic.
So in the end, I whine about the heat just to whine. Because honestly, we know I wouldn’t trade Texas for anything. (Or, at least most things.)
Spicy Bourbon and Peach Chutney
This sweet, savory, and spicy peach chutney goes great on burgers and grilled fish.
- 1 lb peaches (~4)
- 1 tsp olive oil
- 1/3 cup chopped onion
- 1 clove garlic, minced
- 1-2 Tbsp brown sugar
- 1/2 habanero pepper, finely diced (seeds and stems removed)
- 1 tsp red wine vinegar
- 2 Tbsp bourbon (if omitting, replace with water)
- 2 tsp brown mustard (I use Creole mustard)
- 1 tsp worcestershire sauce
- Peel peaches with a vegetable peeler or with this method.
- Remove pits and cut the peaches into ~1/2-inch cubes.
- Heat oil in a small saucepan over medium heat and cook onions until softened.
- Add garlic and cook for another minute.
- Add peaches, 1 Tbsp brown sugar, and remaining ingredients to the sauce pan. Cover and simmer for ~10 minutes and then cook uncovered until the liquid has reduced to a nice syrupy glaze and you can easily smash the peaches with a spoon.
- Taste for sweetness and add additional brown sugar, if desired.
- Let cool and store in the fridge for a week.
- Serve generous scoops on burgers, grilled fish, or brie.
Yields: ~2 cups
Estimated time: 40 minutes