Peach Chutney

If you haven't heard of chutney, then you sure have been missing out. Chutney is a spicy condiment made from fruits and vegetables with vinegar, spices, and sugar and originated in India. This peach chutney is sweet and sour and makes the best barbecue sauce. Brush this chutney over some grilled chicken while barbecuing and enjoy the last days of summer!





Yields 3 1-Pint Jars


4 lbs of Hazen's fresh peaches, peeled and sliced (8 cups)
1 Tbsp of Olive Oil 
1/2 cup of chopped onions
6 cloves of garlic, finely chopped
1 cup of sugar
1 cup of cider vinegar
1/2 cup dried currants
1/4 cup peeled, grated fresh ginger-root




 Directions

1. 1. In large kettle, cover three 1-pint jars with water and heat to boiling; boil 10 minutes to sterilize. Drain jars on clean paper towels. 
2. 
   
3. 2. In small saucepan, cover 3 jar lids and bands with water and heat to simmering. Remove from heat and leave lids and bands in water until ready to use.
4. 
   
5. 3.. In food processor with chopping blade, puree 4 cups peaches. Coarsely chop remaining 4 cups peaches.
6. 
   
7. 4. In 6-quart saucepot, heat oil. Add onion and garlic; sauté until golden.
8. 
   
9. 5. To mixture in saucepot, add peach puree, chopped peaches, sugar, vinegar, currants, and gingerroot. Heat to boiling over high heat. Reduce heat to low and cook 20 to 25 minutes or until mixture is reduced to 6 cups, stirring occasionally.
10. 
    
11. 6. Spoon chutney into drained, hot jars. Fill to within 1/2 inch from top of each jar. Seal with lids and bands. Process in boiling-water bath 10 minutes. Tighten lids and set aside until centers of lids are concave, showing that they are vacuum-sealed. Label jars and store in cool, dark, dry place.

Baked Raspberry Custard

Impress your friends with this delicious and most importantly easy custard! 


Ingredients 

• 1/4 cup (1/2 stick) unsalted butter
• 3/4 cup whole milk
• 3 large eggs
• 1/2 cup plus 1 tablespoon sugar
• 1/2 cup all-purpose flour
• 1/4 teaspoon coarse salt
• 1/2 teaspoon pure vanilla extract
• 2 cups raspberries (about 9 ounces)
• 
  

• Directions

  1. Preheat oven to 400 degrees. In oven, melt butter in a 9-inch pie plate, about 6 minutes.
  2. In a blender, combine milk, eggs, 1/2 cup sugar, flour, salt, and vanilla. Add melted butter and blend mixture until smooth, 30 seconds.
  3. Distribute berries evenly in pie plate and pour batter over top. Sprinkle with 1 tablespoon sugar and bake until slightly puffed and just set in middle, 20 to 25 minutes. Heat broiler and broil until top is deep golden brown, 2 to 3 minutes. Serve warm.
     
     
     
     
     Source: MarthaStewart.com