Every Ontarian knows that it is peach season and we all have the sticky, smiley faces to prove it.
But living alone, one has got to be creative when finding a way to eat through a basket of peaches. They were just $2.77 at No Frills, but not one peach was ripe.
What to do!?
That night, I made a wonderful slaw of Ontario Kholrabi, cucumber and carrots (apple cider vinegar dressing) to accompany my "40-garlic-clove-chicken". I had bought a little Hallal chicken ("Hand Slaughtered" it said on the packaging) for $5 and smothered it with a bulb's worth of crushed Ontario garlic. I also bought a giant bag of rice and put some on the stove.
Suddenly, I craved a sweet and sour sauce for my Asian-ish dinner.
I grabbed two unripe peaches and chopped them up. I threw them into a little pot with about 1/4 cup apple cider vinegar and about the same amount of white sugar. I let the peaches simmer and once they had softened, I used my hand blender to puree the sauce. I tasted it, and added a bit of salt.
Since I was craving that glossy, sticky clear sauce, I decided to go one step further and strain it. I used the back of a spoon to rub the pureed peaches through the sieve and voila!
Dinner was delicious and I found a way to enjoy unripe peaches!
Adding some garlic, ginger and/or lemon zest to your sauce will increase the flavor profile. Or for a more western fusion try basil. Just tipping a glorious peach sauce over the edge turning it into the star of the dish!
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