Sweet, tangy, and warm with ginger and miso, this peach ketchup is a long-simmered condiment that works as a sauce, dipping base, or spread. The white miso adds a savoury depth that keeps it from reading as pure fruit jam.
Ingredients
- 440 g (1 lb) Peaches, IQF
- 85 g (3 oz) + 12 oz Sugar, Brown
- 90 ml (½ cup) Vinegar, Apple Cider
- ½ tsp Ginger--peeled, minced
- ¼ tsp Allspice, Ground
- ¼ tsp Nutmeg, Ground
- ½ tsp Miso, Shiro
- ¼ tsp Salt, Kosher
Instructions
- 1Combine all ingredients in a large pot.
- 2Bring to a simmer over medium heat and cook for 1.5 hours, stirring occasionally, until the peaches are completely broken down and the mixture has thickened.
- 3Purée in a blender until smooth.
- 4Cool to below 5 °C (41 °F).
- 5Label, date, initial, refrigerate.
Cook's Note
Blend in batches and hold a towel firmly over the blender lid, hot liquid expands fast. Fill no more than halfway per batch.
How to Use This
Use cold as a condiment or warm slightly as a glaze. Portion into squeeze bottles for service.
Why This Foundation Works
IQF peaches are already at peak ripeness and frozen when sweetest, so the base flavour is consistent year-round. The miso adds umami and saltiness that balances the natural peach sweetness without the sauce tasting savoury.
Make It Yours
- Add a teaspoon of cayenne for a spicy peach ketchup.
- Swap apple cider vinegar for white wine vinegar for a lighter, less caramel-toned finish.
Leftover Strategy
Keeps refrigerated for up to two weeks. Can be frozen for up to three months.