A recipe by Audrey Lazare, given during a class at Mezza Luna.
Ingredients
500 g peaches (peeled and coarsely chopped, about 4 big peaches)
600 g cooked apples (peeled, cored and grated, about 5 big apples)
150 g ripe tomatoes (peeled, seeded and squashed, about 2 medium sized tomatoes)
60 g onions (finely chopped, 1 small onion)
Zest and juice of one lime
150 g sugar
1 tsp cinnamon powder
1/2 tsp white pepper
1 garlic clove (minced)
10 g fresh ginger (chopped)
150 ml cider vinegar or white wine
1 tsp salt
Preparation
With a knife peel peaches and tomatoes by piercing the skin and cutting an 'X' at the end opposite of the stem. Place in boiling water for about 1 minute and right after in iced water. Peel off skin and take out seeds, coarsely chop and set aside in a separate bowl.
In a saucepan with a thick base, combine all ingredients excluding peaches, and slowly bring to a boil.
Cook at a low heat for 30 minutes, often stirring.
Add peaches and cook for another 40 minutes, always at a low heat and stirring time to time.
Pour in sterilized jars, close and sterilize in boiling water for 20 minutes.
fr
