Peach
Chutney
By
Chef Dean Fearing, The Mansion at Turtle Creek, Dallas,
TX
Peach
Chutney Ingredients:
5
Ripe Peaches
1 tbls. Ginger, finely diced
1 tbls. Sugar
1 tspn. Ground Cinnamon
2 ttspn. Lemon Juice
Procedure:
Peel and pit all peaches Medium dice 3 peaches and place
in bowl and set aside.
Purée
the remaining peaches in a blender. Pour mixture into
a medium saucepan with ginger, sugar, cinnamon and lemon
juice. Bring pan to medium heat and reduce mixture,
stirring occasionally, until thick. About 5 to 6 minutes.
Pour diced peaches into saucepan and cook, stirring
occasionally, for three minutes or until mixture is
hot.
Remove
and set aside.
Chef
Recipes:
Barbecued
Duck Quesadilias with Lime Sour Cream
Barbequed
Venison Fajitas
Black
Bean Purée
Chorizo
Avocado Nacho
Corn
Sauce
Garnish
for Steak “Diane” Sauce
Griddled
Asparagus
Guacamole
Kobe
Beef Steak “Diane” with Griddled Asparagus,
Queso Fresco Potatoes and Chorizo Avocado Nacho
Kobe
Beef Tenderloin Marinated in Molasses and Black Pepper,
served with Compote of Smoked Bacon, Wild Mushrooms,
Glazed Sweet Potatoes and Pecans
Molasses
Duck with Smoked Vegetable Dressing and Peach Chutneyaa
Peach
Chutney
Pork
Tenderloin with Honey Malt Glaze on Roasted Yellow Tomato-Pozole
Stew and Barbecued Venison Fajitas
Quesco
Fresco Potatoes
Smoked
Vegetable Dressing
Yellow
Tomato-Pozole Stew
Other
Related Links:
Great
Chefs in the Great State of Texas
