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
- 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