This sauce combines the sturdy sweetness of apples with the summery warmth of peaches in a very no-nonsense way. The sauce is baked rather than cooked on the stovetop, so all you have to do is throw everything in the pot, put the pot in the oven for an hour, and whisk the contents when it comes out. What I love about this recipe, too, is that it can be doubled very easily, without any fuss. This is delicious as an accompaniment to French Toast, with grilled pork, or even as a topping for ice cream.
- 2 apples (I used golden delicious, peeld, cored and chopped into eighths)
- 2 large, firm peaches (stoned, peeled and chopped into eighths)
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter
- 2 tablespoons good-quality marmalade
- 1 teaspoon raspberry vinegar (To taste)
- 1 cup soft light brown sugar (Depending on the sweetness of the peaches)
- 1 teaspoon kosher salt (Optional and to taste)
Peach and Apple Sauce is a community recipe submitted by NickMcIntire and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Note: It may be possible to do this with frozen peaches, but if so doing, put everything except the defrosted peaches into the pot. Add the peaches after 30-40 minutes of cooking, pouring them ontop of the baking apples before clamping the lid back on and returning the pot to the oven to finish baking. Frozen peaches might also have some added sweetness, so test them before determining how much brown sugar you want to use.