John Myers
Ingredients for 1 servings:
- 4 bell peppers, red or orange (3:1)
- 4 nectarines, ripe, rather sour
- 3 pear(s), ripe, very sweet
- 200 g currants, cleaned
- ½ cup water (small coffee cup)
- ½ tsp white pepper
- 140 ml balsamic vinegar, white, mild
- 140 g gelling sugar, 1:1
- 3 pinches of sea salt
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
also delicious as a salad dressing, free of animal protein
Wash the fruit and vegetables, remove the seeds and white inner pith from the peppers. Finely chop the peppers and nectarines. Remove the currants from the stalks. Place everything in a tall saucepan. Add the water, balsamic vinegar, salt, and pepper, bring to a boil, reduce slightly, and puree. Season to taste with salt and pepper. Stir in the gelling sugar and cook briefly again according to the package instructions. Pour the spread into jars while still hot. Allow to cool. Makes approx. 900 g. Small jars are better (125 ml). Goes well with quark on bread. Tastes delicious, not as sweet as jam, but slightly tart and fruity. If the currant seeds bother you, you can strain the fruit mixture before adding the gelling sugar. Then add the gelling sugar and bring to a boil according to the package instructions. For dressing, mix the spread with delicious oil and drizzle over salads, etc. Once opened, it will keep well in the refrigerator for several days. My jar is always empty within four days—maybe it lasts longer. The spread also adds color and a fruity flavor to dark sauces.
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