Peach Chutney

Peach Chutney

½ cup bourbon (125ml)
1 tablespoon honey (15ml)
½ cup maple syrup (125ml)
¼ teaspoon fresh nutmeg (1ml)
1 teaspoon fresh black pepper (5ml)
8 peaches, pit removed and cut into half’s
The juice of 1 lemon
2 tablespoon of sugar (30ml)
1 tablespoon ginger, minced (15ml)
1 onion, sliced
¼ teaspoon all spice (1ml)
¼ teaspoon cinnamon (1ml)
1 tablespoon cider vinegar (15ml)
¼ cup white wine (60ml)
1 tablespoon olive oil (15ml)
Cedar planks soaked in water for 1 hour
  
Pour ingredients into a sauce pan and simmer for 10 minutes or until mixture thickens

Layer peaches on tray

Squeeze lemon juice over peaces

Brush peaches with mixture
Cover tray of peaches in plastic wrap and refrigerate for 3 hours.

Preheat grill to 375°F/190°C.

Place cedar planks on grill, close lid and wait until the edges of the planks start to char and smoke.

Reduce heat to 325°F/162°C.

Place peaches down on planks, cut side down

Grill for 5 minutes. Remove and let cool.

Chop grilled peaches and place in bowl

Preheat skillet to medium. Add onion and ginger. Sauté until onion is slightly softened.

Add cinnamon, cider vinegar and white wine.

Stir ingredients together.

Serve with pulled pork

Yield: 8 servings