That’s about 25 pounds of mixed stone fruit from gleaner’s. After I separated the fruit that was too far gone and picked out the fruit that was still perfect for eating fresh, I was left with about ten to twelve pounds of slightly overripe fruit. The last hour or so has been devoted to bleaching, peeling, and chopping and my kitchen looked like a couple of murders had taken place (red plums!) but now I have this simmering on the stove:
Spicy stone fruit chutney. It has cinnamon, cloves, black pepper, red pepper flakes, a TINY hint of garlic, brown sugar and apple cider vinegar. It smells like heaven and it ought to be delicious with pork chops, chicken breasts, or maybe a hearty fish like halibut. It’s super pretty, too.