To start, get a pot of boiling water going
Make a small x in the bottom of each peach, drop your peaches in the boiling water for 2-3 minutes
Carefully remove from the water and transfer to an ice bath. This will allow the skins to peel easily
While the peaches cool, take a non-reactive pot and place the vinegar/sugar/garlic/ginger/cinnamon and bay leaves in the pot
You are going to cook this to a syrup 30- 45 minutes before it hits a syrup consistency, it helps to have a cover on your pot too, so sugar crystals don’t form (the steam washes the sides down)
While this is reducing, you want to peel and de pit your peaches
Dice them into about ½ inch cubes
Once your syrup is cooked down, add your peppers and onions. The water in the vegetables will thin your syrup so cook them for 10-15 minutes on medium heat.
Shut off the heat and add your peaches, Semillon, green onions, salt and pepper
The heat of the syrup will continue to cook the peaches
Cool and transfer to glass jars to store in your fridge
This chutney goes with everything, fish/pork/game/chicken, you can pour it over a chuck of cream cheese and eat it with crackers
Enjoy!
