Peach and Apple Sauce

A community recipe by NickMcIntire

Not tested or verified by Nigella.com

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Introduction

This sauce combines the sturdy sweetness of apples with the summery warmth of peaches in a very no-nonsense way. The sauce is baked rather than cooked on the stovetop, so all you have to do is throw everything in the pot, put the pot in the oven for an hour, and whisk the contents when it comes out. What I love about this recipe, too, is that it can be doubled very easily, without any fuss. This is delicious as an accompaniment to French Toast, with grilled pork, or even as a topping for ice cream.

Ingredients

Serves: 2-4

2 apples (I used golden delicious, peeld, cored and chopped into eighths)
2 large, firm peaches (stoned, peeled and chopped into eighths)
1 teaspoon ground cinnamon
2 tablespoons unsalted butter
2 tablespoons good-quality marmalade
1 teaspoon raspberry vinegar (To taste)
1 cup soft light brown sugar (Depending on the sweetness of the peaches)
1 teaspoon kosher salt (Optional and to taste)

Method

Peach and Apple Sauce is a community recipe submitted by NickMcIntire and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat the oven to 375°F.

In a medium-sized dutch oven, combine all ingredients and mix around until the spices and sugar are evenly distributed (this is not essential, but I think it allows the sugar and spice to penetrate each bit of fruit during the cooking process). Put a lid on the pot and place it in the oven for 1 hour.

After an hour has passed, remove the pot and take off the lid. The contents should have cooked down by now, and can be broken up into the sauce by simply whisking them around. Additionally, as you whisk, you can control the chunkiness of the sauce, as the peaches will break up more readily than the apples. If the sauce is too watery, which can happen depending on the type of peaches used it can either be tossed in a collander to drain off some of the excess liquid or placed on the stove to cook down.

Test for seasoning and, if needed, adjust them to your own liking.

Decant into a serving bowl or into jars (I have served this in both, but serving it out of a jar makes for very easy clean up and put away.)

Serve warm, at room temperature, or chilled.

Additional Information

Note: It may be possible to do this with frozen peaches, but if so doing, put everything except the defrosted peaches into the pot. Add the peaches after 30-40 minutes of cooking, pouring them ontop of the baking apples before clamping the lid back on and returning the pot to the oven to finish baking. Frozen peaches might also have some added sweetness, so test them before determining how much brown sugar you want to use.