Fresh Stone-Fruit Chutney

Lisa

The chutney is macerated in vinegar and sugar, creating a syrupy sauce that also softens the fruit.

ingredients

2 large firm but ripe peaches or nectarines (about 12 ounces total), halved, pitted, thinly sliced
2 small firm but ripe apricots or plums (about 6 ounces total), halved, pitted, thinly sliced
1 cup quartered pitted cherries
6 tablespoons sugar
3 tablespoons white balsamic vinegar
1/2 teaspoon garam masala*

1
Combine all fruit in medium bowl. Add sugar, vinegar, and garam masala; toss gently. Let stand 1 hour at room temperature to allow juices to form and to blend flavors, tossing occasionally.
2
Can be made 1 day ahead. Cover and chill. Serve chilled or at room temperature.
3
Uses for chutney:
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1. Spread soft fresh goat cheese evenly over baguette toasts; top each with a spoonful of chutney.
5
2. Stir into softened vanilla ice cream.
6
3. Make a yogurt parfait: Layer greek-style yogurt, some chutney, and granola. Drizzle with a little honey. Place on split biscuits and top with sweetened whipped cream.
7
4. Make grilled cheese sandwiches with sliced brioche, brie, and the chutney.
8
5. Grill lamb chops that have been marinated in olive oil, minced garlic, chopped rosemary, salt, and pepper. Serve with the chutney.
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6. Top with a dollop of mascarpone cheese and some crumbled amaretti cookies.
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7. Serve on a cheese plate with crackers and an assortment of cheeses.
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8. Spoon over grilled pork: Brush a pork tenderloin with olive oil and apricot preserves.
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9. Sprinkle with garam masala, salt, and pepper. Grill; slice into medallions.