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Peach-Fig Relish

Serve this fruity relish in sandwiches, salad dressings, or as an ice cream or cake topping.

  • Makes: 32 servings
  • Yields: 4 cups
  • Prep: 15 mins
  • Chill: 2 hrs
  • Cook: 7 mins

Peach-Fig Relish



  1. Drain peach slices, reserving 1/4 cup syrup. Coarsely chop peaches. Heat peaches, reserved syrup, peach nectar, lemon peel, lemon juice, and cardamom in a saucepan to boiling. Boil gently, uncovered, for 5 minutes. Stir in figs and brandy. Cook and stir 2 minutes more. Remove from heat; cool. Place in a bowl; cover with plastic wrap. Refrigerate at least 2 hours before serving. Makes 4 cups (thirty-two, 2-tablespoon servings).
  2. The relish is photographed here with Wild Rice-Stuffed Squash for 12 and Festive Wreath Salad.
  3. Refrigerate, tightly covered, up to 1 week.

Nutrition Facts (Peach-Fig Relish)

    Per serving:
  • 51 kcal cal.,
  • 3 mg sodium,
  • 13 g carb.,
  • 2 g fiber
  • Percent Daily Values are based on a 2,000 calorie diet



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