Nanci McDermott, author of the latest UNC Press “Savor the South” cookbook series, showcases all the wonderful ways to enjoy the south’s favorite fruits all year.
Fresh Peach Chutney
Ingredients:
- 3 cups coarsely chopped ripe peaches
- 1 cup coarsely chopped apple
- 1 cup finely chopped onion
- ½ cup finely chopped bell pepper
- ½ cup raisins
- ¼ cup chopped candied ginger (optional)
- ½ cup sugar
- ½ cup apple cider vinegar or white vinegar
- 1 ½ teaspoons mustard seeds
- 1 teaspoon dried red pepper flakes
- ½ teaspoon salt
Directions:
- In a 3 quart saucepan or Dutch oven, combine the chopped peaches, apple, onion, and bell pepper
- Stir with a large spoon to mix them well
- Add the raisins, candied ginger, sugar, vinegar, mustard seeds, dried red pepper flakes, and salt, and stir well
- Bring to a lively boil over medium high heat
- Stir to coat all the ingredients evenly
- Adjust the heat to maintain a gentle but active simmer
- Cook, stirring now and then, until the chutney has thickened a little, formed a pleasing syrup, and developed its flavor, 30 to 40 minutes
- Remove from heat and let cool to room temperature
- Serve at room temperature
- Cover and store in the refrigerator up to 2 weeks
Blackberry Slump
Ingredients:
For the Blackberries
- ½ cup sugar
- 1 tablespoon all-purpose flour
- ½ teaspoon salt
- 3 ½ cups blackberries
- ½ cup water
For the Dumplings
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 tablespoons cold butter
- ¼ cup whole milk
Directions:
- To make the berry compote, combine the sugar, flour, and salt in a medium saucepan or a small Dutch oven
- Stir with a fork to mix them well
- Add the berries and water and stir gently
- Place over medium high heat and bring the berries to a gentle boil
- Adjust the heat to maintain a lively simmer, and stir well
- Cook, stirring often until the berries are surrounded by a thickened, shiny sauce, about 5 minutes
- Remove from heat and cover to keep warm
- To make the dumplings, combine the flour, sugar, baking powder, and salt in a medium bowl, and stir with a fork to mix them well
- Cut the butter into small pieces and toss in the flour mixture
- Use your hands, press and squeeze the butter to incorporate it into the flour mixture, working it until you have a lumpy dry mixture with butter pieces in large flakes and pea sized lumps
- Add the milk and stir well to make a very soft dough, like biscuit dough only moister
- Return the berry compote to the stove and bring to a gentle boil over medium high heat
- Adjust the heat to maintain the boil. Using two teaspoons, or a tablespoon, scoop up the dough and drop it onto the bubbling surface of the berry compote, making walnut-sized dumplings
- Continue, covering the berries with round distinct dumplings
- When all the dumplings are in, reduce the heat to maintain a very gentle simmer and cover
- Cook undisturbed for 15 minutes
- Check to see if the dumplings are dry and firm, and cooked through
- Remove and pull a large dumpling apart if you aren’t sure they are done
- Remove from heat and serve hot or warm
Strawberry Shrub
Ingredients:
- 3 cups apple cider vinegar
- 3 cups trimmed and quartered strawberries, fresh or frozen
- 3 cups sugar
Directions:
- Prepare a large glass jar, sterilizing it
- In a medium saucepan, heat the vinegar until it is steaming hot, just about to break into a bubbling boil
- Remove from heat
- Place the strawberries in the jar, and pour the vinegar over them, making sure they are covered by an inch of vinegar
- Let cool to room temperature, and then cover tightly
- Set aside for 24 to 48 hours, making sure the jar is not exposed to heat or light
- Strain the vinegar into a medium saucepan, leaving the berries behind in the strainer
- Discard the berries, and add the sugar to the vinegar in the saucepan
- Bring to rolling boil, stirring to dissolve the sugar
- As soon as the sugar is dissolved, remove from heat and let the shrub cool to room temperature
- Pour the shrub into a clean, sterilized jar and cover tightly
- Store in the refrigerator for up to 6 months
