29 ounce can peach slices
8 ounce can peach nectar
teaspoon finely shredded lemon peel
tablespoons lemon juice
teaspoon ground cardamom
12 ounce package dried light figs, chopped (1-1/2 cups)
- 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).
- The relish is photographed here with Wild Rice-Stuffed Squash for 12 and Festive Wreath Salad.
- 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