{"id":14,"date":"2015-02-01T05:07:00","date_gmt":"2015-02-01T05:07:00","guid":{"rendered":"http:\/\/islandrooster.net\/dev\/food\/index.php\/2015\/02\/01\/nectarine-relis\/"},"modified":"2026-05-05T13:12:48","modified_gmt":"2026-05-05T05:12:48","slug":"nectarine-relis","status":"publish","type":"post","link":"http:\/\/thermogourmand.com.au\/index.php\/2015\/02\/01\/nectarine-relis\/","title":{"rendered":"Nectarine Relish"},"content":{"rendered":"

We feel very blessed to have a beautiful place in Albany where we can rest and recuperate from life on the farm. It came with a fabulous small chook run with fruit trees, all covered in net. There are a couple of Meyer lemons, a mandarin, two apples and a nectarine tree. The nectarine tree is brimming with beautiful blushing nectarines. In past years, the fruit has been riddled with fruit fly, but this summer was very dry, so there is very little evidence in the fruit this season.<\/p>\n

So, what to do with heaps of nectarines other than scarfing them down? Nectarine relish came to mind. I prefer a lighter coloured relish over a chutney.This relish is delicious and marries well with pork, ham or chicken. I think it would be fabulous with a traditional French terrine. (Might just have to pop down to Gourmandise & Co<\/a> on Stirling Terrace to buy some and try that combination out.)
This recipe was developed in the TM31.<\/p>\n

Anyway, enough rambling, here’s the recipe, Thermomix, of course:<\/p>\n

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\n The Bush Gourmand<\/span>\n <\/div>\n

Nectarine Relish<\/h2>\n
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Ingredients
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