Peach and apple chutney with RinQuinQuin
Ingredients for 3 pots (350 gr)
3 yellow peaches
3 apples Pink Lady or Honey Crunch
1 red onion
1 cinnamon stick
1 tablespoon grated ginger
120 gr of honey or 120 gr of brown sugar
10 cl of RinQuinQuin
10 cl of water
Wash and peel peaches and apples, then cut into small cubes. Peel and thinly slice the onions.
Put in a copper saucepan, onions, honey, RinQuinQuin, grated ginger, cinnamon stick, cloves, zest of lemon and 10 cl of water.
Bring to a boil and keep to a gentle boil, stirring regularly for 30 minutes.
Remove the cinnamon stick, put in jars and sterilize for 30 minutes at 100 ° C
A recipe inspired by leparfait.fr
© photo : Bambule Medias
Rinquinquin, peach wine
15° - 75 cl
RinQuinQuin is a white wine-based apéritif, with peaches, leaves of peach trees picked in autumn, sugar and alcohol.