Planked peach chutney

Yield:  8 servings

Ingredients

• 8 peaches, pit removed and cut into halves

Marinade

• ½ cup bourbon (125ml)
• 1 tablespoon honey (15ml)
• ½ cup maple syrup (125ml)
• ¼ teaspoon fresh nutmeg (1.25ml)
• 1 teaspoon fresh black pepper (5ml)
• 2 tablespoons of sugar (30ml)
• Juice of 1 lemon

Chutney

• 1 tablespoon olive oil (15ml)
• 1 tablespoon ginger, minced (15ml)
• 1 onion, sliced
• ¼ teaspoon all spice (1ml)
• ¼ teaspoon cinnamon (1ml)
• 1 tablespoon cider vinegar (15ml)
• ¼ cup white wine (60ml)
• 3 cedar planks soaked in water for 1 hour

Directions

1. In a large saucepan, combine the bourbon, honey, syrup, nutmeg, pepper, and sugar. Heat over medium low heat for 10 minutes or until mixture thickens
2. Layer peaches on tray and squeeze lemon juice over peaches so that they do not brown. Brush the peaches with the bourbon sauce and cover the tray in plastic wrap. Refrigerate for 3 hours.
3. Submerge the cedar planks in water and soak for 1 hour.
4. Preheat grill to 375°F/190°C or medium high heat.
5. Place cedar planks on grill, close lid and wait until the edges of the planks start to char and smoke.
6. Reduce heat to 325°F/162°C or medium heat
7. Place peaches cut side down on the cedar planks.  Grill for 5 minutes.
8. Remove the peaches and let them cool.
9. Chop grilled peaches and place in bowl. Add any excess marinade.
10. Preheat a skillet to medium heat.  Add oil, onion and ginger. Sauté until onion is slightly softened.
11. Add cinnamon, all spice, cider vinegar and white wine.  Stir ingredients together and continue to cook for another minute.  Remove from the heat and add the mixture to the peaches.  Mix well.
12.  Serve the Planked Peach Chutney with pulled pork