Peach Chutney With Pecans
|Peeled peaches||2 Cup (32 tbs), chopped (Ripe)|
|Honey||1⁄4 Cup (4 tbs)|
|Minced fresh ginger||7 Teaspoon|
|Cinnamon stick||3 Inch|
|Fresh lemon juice||2 Tablespoon|
|Finely chopped pecans||3 Tablespoon|
|Almond extract||1⁄8 Teaspoon|
1. In a medium nonreactive saucepan, combine the peaches, honey, 2 tablespoons of the ginger, the cinnamon stick and lemon juice. Bring to a boil over moderate heat, stirring once in a while. Reduce the heat and simmer, stirring frequently, until the syrup is reduced and slightly thickened, about 10 minutes.
2. Remove from the heat and stir in the pecans, almond extract and the remaining 1 teaspoon ginger. Let cool to room temperature. Cover and refrigerate for at least 2 hours or up to 3 or 4 days. Serve chilled or at room temperature.