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11
English
4 large peaches, peeled
and cut into chunks
or 1 package
(450 g (16 oz))
frozen peaches,
thawed
120 ml (
1
⁄2 cup) vinegar
1
⁄2 finely chopped onion
60 g (
1
⁄4 cup) dried
fruit bits
120 g (
1
⁄2 cup) firmly
packed brown sugar
60 g (
1
⁄4 cup) sugar
40 g (2 tablespoons)
finely chopped
crystallized ginger
4 or 5 cloves
1
⁄4 teaspoon (2 g) allspice
Assemble Fruit/Vegetable Strainer and attach to mixer.
Turn to Speed 4 and strain peaches into large saucepan
placed under strainer. Add all remaining ingredients. Heat
to boiling. Reduce heat to low. Cook about 20 minutes,
or until thick, stirring frequently.
Yield: 24 servings (20 g [1 tablespoon] per serving).
Golden Peach Chutney
80 g (
1
⁄3 cup) fresh
basil leaves
40 g (
1
⁄6 cup) parsley
sprigs
2 cloves garlic
1 teaspoon (5 g) salt
1
⁄2 teaspoon (3 g)
pepper
100 g Parmesan cheese
120 ml (
1
⁄2 cup) olive oil
50 g (
1
⁄4 cup) pine nuts
(optional)
Assemble Food Grinder using fine grinding plate and
attach to mixer. Turn to Speed 4 and grind basil leaves,
parsley sprigs, and garlic into mixer bowl. Add salt,
pepper, and Parmesan cheese. Attach bowl and wire
whip. Turn to Speed 6 and whip 1 minute. Stop and
scrape bowl. Turn to Speed 8 and gradually add olive oil
in a thin, steady stream, whipping until absorbed. Use
about 30 ml (2 tablespoons) of Pesto Sauce per serving
of pasta.
Tip: If Pesto Sauce is not used at once, place it in a jar and
cover with a thin layer of olive oil to keep it from darkening.
Refrigerate for a week or freeze for longer storage.
Yield: 500 ml (2 cups).
Pesto Sauce
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