Jackson-Triggs Savoury Sauvignon Blanc & Peach Jam
Recipe Date:
June 23, 2017
Cook Time:
00:30:00
Difficulty:
Easy
Measurements:
Imperial (US)
Flavours of juicy ripe peaches, citrusy Sauvignon Blanc and fresh thyme unite in this fresh, savoury-meets-sweet jam. So versatile, it teams with everything from fresh oysters and fish tacos to rich, baked Brie. You can also whip it together with oil and vinegar to make a top-notch vinaigrette.
Ingredients
- 6 Ripe local peaches, peeled and diced
- 1 cup red onion, diced
- 2 cloves garlic, minced
- 1 small bunch fresh thyme, picked from stems and chopped
- 1/4 cup honey
- 1 cup Jackson-Triggs Sauvignon Blanc
- 1 cup water
- 2 limes, juiced
- 2 tbsps olive oil
- salt & pepper to taste
- 2 tbsps corn starch
- 2 tbsps cold water
Directions
Place a medium pot over medium-heat and add in 2 tbsp of olive oil. When the pot is hot, add onions and garlic. Cook while stirring until tender (approximately 3-5 minutes). Next, add in peaches, honey, Sauvignon Blanc and water. Gently simmer for 15 minutes or until the peaches are just tender. Mix together the corn starch and cold water until it forms a smooth paste. To the pot, whisk in lime juice, chopped thyme and corn starch paste. Continue to simmer for an additional 5 minutes. Season with salt and pepper.
Suggested Serving Tips
- Mix with jalapeño and serve cold atop freshly shucked oysters, then pair with sparkling wine.
- Serve it as a sweet-and-savoury salsa on fish tacos.
- Combine with oil and vinegar for a dressed-up drizzle on your chicken salad.
- Team it with Brie. Bake the wheel of cheese first; remove its top rind and while still hot, top with the peach jam. Pair with Jackson-Triggs Reserve Riesling.
