Nectarine Relish from The Sugar Club Cookbook by Peter Gordon
Not only are nectarines the most mouthwatering fresh fruit, they also make an excellent relish. This relish is great served with cheese, especially a sharp goat’s cheese, but it’s also good...
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Ingredients
- 400ml (14fl oz) cider vinegar
- 100ml (3½fl oz) Asian fish sauce
- 700g (1lb 9oz) unrefined caster sugar
- 6 bay leaves
- 4 teaspoons ground cinnamon
- 6 cardamon pods, crushed
- 100ml (3½ fl oz) cooking oil
- 2 teaspoons finely chopped fresh rosemary
- 2 teaspoons crushed coriander seeds
- 200g (7oz) raisins (muscatels go well in this relish)
- 1kg (2¼lb) nectarines, stoned and cut into quarters
- 1 green chilli, finely chopped
- 500g (18oz) white onions, peeled and finely sliced
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