• 2 & 1/2   cups peeled and chopped fresh or frozen peaches, thawed
• 3/4   cup packed brown sugar
• 3/4    cup cider vinegar
• 1/4     cup golden raisins
• 2         Tablespoons finely chopped red onion
• 2         Tablespoons finely chopped pickled ginger
• 1          Tablespoon chili powder
• 1/4      teaspoon curry powder

In a medium stainless steel, enamel , or nonstick saucepan combine peaches, brown sugar, vinegar, raisins, red onion, pickled ginger, chili powder and curry powder.  Bring to boil, reduce heat and simmer uncovered about 45 minutes or until thickened. Stir frequently. remove from heat: cool or 1-2 hours.  Transfer to storage container and chill overnight.

Note:  I love this relish. (I love condiments anyway.)  It will thicken as it cools and then chills.  Use with brie cheese, or as a condiment for chicken or pork. I bought a box of peaches at Costco.  The peaches don’t have to be perfection to use in this recipe.

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Serving Size  : 8                         Preparation Time : 30 minutes

Ingredients

• 2  cups                     heavy cream
• 1/2                           chipotle pepper, see notes
• 3  large                    sweet potato, peeled & thin sliced
• salt and freshly ground pepper

Preheat oven oven to 350 degrees.
Puree the cream and chipotle in a blender or processor until smooth: be careful not
to over-process or the cream will turn to butter.
Arrange one fourth of the sweet potato slices in an 8 inch square baking pan.
Season with salt and pepper and cover with one fourth of the cream.
Repeat the process until all the potatoes and cream are used.

Bake in the pre-heated oven for 1 hour, or until the cream has been absorbed and the potatoes are browned.

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NOTES : The gratin may be prepared up to 1 day in advance and refrigerated, tightly covered.  Bring it to room temp and reheat it in a 350 degree oven for  15 minutes or until hot (personally, this recipe  is best served shortly after baking)

You can use a dried pepper, rehydrated, chipolte powder or the chipotle canned in adobo sauce, which is what I used. This pepper is very spicy! Also I sliced the potatoes with the processor. I think they were too thin and next time I’ll use a different blade.

If you use more potatoes, don’t double the cream– just use a little more.  Actually, I bet this recipe would make up well with canned skim milk.

Recipe By     :  Jeffrey

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