We feel very blessed to have a beautiful place in Albany where we can rest and recuperate from life on the farm. It came with a fabulous small chook run with fruit trees, all covered in net. There are a couple of Meyer lemons, a mandarin, two apples and a nectarine tree. The nectarine tree is brimming with beautiful blushing nectarines. In past years, the fruit has been riddled with fruit fly, but this summer was very dry, so there is very little evidence in the fruit this season.
So, what to do with heaps of nectarines other than scarfing them down? Nectarine relish came to mind. I prefer a lighter coloured relish over a chutney.This relish is delicious and marries well with pork, ham or chicken. I think it would be fabulous with a traditional French terrine. (Might just have to pop down to Gourmandise & Co on Stirling Terrace to buy some and try that combination out.)
Anyway, enough rambling, here's the recipe, Thermomix, of course:
The Bush Gourmand
2 cloves garlic peeled
Chop on speed 5 for a few seconds. Add:
1 large red onion, sliced, then slices cut into three
1 Tbsp olive oil
1 tsp fennel seeds
1/2 tsp ground coriander
1/2 tsp cumin seeds
Saute 3 minutes/speed 2/100.
8 or 9 nectarines, cut into chunks
60g Rapadura sugar
40g Apple Cider Vinegar
1 bay leaf
2 tsp salt
Cook on Reverse/Speed 1/100 for 15 minutes.
2 heaped Tbsp cornflour with a little water to make a slurry.
Add to mixture and cook on Reverse/Speed 1/100 for 2 minutes.
Pour into hot sterilised jars. Place lids on tightly and turn upside down for ten minutes or so. This seals the jars. Once opened, keep in the fridge.