{"product_id":"easton-reed-peach-fine-pairing","title":"Peach Fine Pairing","description":"\u003ch2\u003ePeach Fine Pairing. Half peach, a little maple syrup, a hint of thyme.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePeach Fine Pairing\u003c\/strong\u003e is a peach chutney from Easton Reed with 51 percent fruit, maple syrup, and thyme, bottled in a 230-gram jar. No jam, no spicy mango chutney, no vinegary side dish.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePeach Fine Pairing\u003c\/strong\u003e is Easton Reed's cheese accompaniment, in which peaches, at 51 percent, take precedence over sugar and maple syrup.\u003c\/p\u003e\n\n\u003cp\u003eAn experienced palate usually recognizes a chutney by its vinegar. There is none in this jar, and the recipe also searches in vain for an onion.\u003c\/p\u003e\n\n\u003cp\u003eHowever, anyone who concludes that it is a fruit spread is mistaken. The counter-note to the sweetness is provided by an herb here, and this exchange shifts the entire range of application.\u003c\/p\u003e\n\n\u003ch3\u003eA chutney that does without vinegar\u003c\/h3\u003e\n\n\u003cp\u003eThe sweetness in this jar is not tempered by acidity, but by a resinous herbal note.\u003c\/p\u003e\n\n\u003cp\u003eIn the jar is a light, orange-yellow mass with visible fruit pieces. The spoon leaves a shallow indentation that closes again within a few seconds.\u003c\/p\u003e\n\n\u003cp\u003eThe peach tastes juicy and round at the front, like a fruit just before it falls apart. The pieces remain individually recognizable on the bread and only dissolve when chewed.\u003c\/p\u003e\n\n\u003cp\u003eMaple syrup, at seven percent, is in third place and darkens the fruit more than sugar alone would. In addition, there is a hint of caramel that a peach does not bring with it on its own.\u003c\/p\u003e\n\n\u003cp\u003eFinally, the thyme announces itself, dry and slightly resinous. It draws a narrow bitter line through the sweetness and keeps the taste on the savory side.\u003c\/p\u003e\n\n\u003cp\u003eThe lemon concentrate, on the other hand, works in the background and keeps the fruit bright. Without this acidity, the peach would seem satiating and monotonous after two spoonfuls.\u003c\/p\u003e\n\n\u003cp\u003eWith 52 grams of sugar per 100 grams, the jar remains distinctly sweet. Those looking for a vinegary, spicy Indian-style chutney will find it too tame.\u003c\/p\u003e\n\n\u003cp\u003eThe thyme is also sparingly dosed and is at the end of the recipe. Those expecting a distinct herbal aroma will perceive it more as an undertone than as a distinct ingredient.\u003c\/p\u003e\n\n\u003ch3\u003eA teaspoon for cheese, a tablespoon for roasts\u003c\/h3\u003e\n\n\u003cp\u003eThe amount on the spoon determines whether this jar acts as a seasoning or as a standalone side dish.\u003c\/p\u003e\n\n\u003cp\u003eAlongside fresh goat cheese, one teaspoon per serving is sufficient; more would cover the cheese. The same dosage applies to young sheep cheese and mild Brie; for aged mountain cheese, a little more is allowed.\u003c\/p\u003e\n\n\u003cp\u003eOn a board with air-dried ham, it provides the sweetness that a melon wedge would otherwise provide. The advantage lies in the lack of water, as the board remains dry.\u003c\/p\u003e\n\n\u003cp\u003eWhen used warm, it becomes a sauce in two minutes. Dissolve two tablespoons with a little broth in the pan drippings of a pork fillet, and a light fruit stock will form.\u003c\/p\u003e\n\n\u003cp\u003eFor an effortless appetizer, arrange eight goat cheese medallions on a baking sheet. Place half a teaspoon on each medallion, then bake for eight minutes at 200 degrees in the oven.\u003c\/p\u003e\n\n\u003cp\u003eOn a sandwich with cooked ham and butter, a thin line replaces mustard. The fruit remains in the background there and makes the bread less dry.\u003c\/p\u003e\n\n\u003cp\u003ePan-fried duck breast and cold roast also tolerate a spoonful alongside. In a salad with arugula, bacon, and toasted seeds, it replaces honey and sweeteners in the dressing.\u003c\/p\u003e\n\n\u003cp\u003eThe board becomes tarter with the \u003ca href=\"\/en\/products\/easton-reed-cranberry-fine-pairing\"\u003ecranberry variety\u003c\/a\u003e, and more savory with the \u003ca href=\"\/en\/products\/easton-reed-peach-whiskey-sauce\"\u003epeach and onion barbecue sauce\u003c\/a\u003e. Further jars of this kind can be found under \u003ca href=\"\/en\/collections\/chutneys\"\u003eChutneys\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eA side note:\u003c\/strong\u003e Do not cook the jar. Thyme and fruit first lose their freshness with prolonged heat, so the spoon should only be added to the sauce at the end.\u003c\/p\u003e\n\n\u003ch3\u003ePeaches provide little pectin, which is why it's included\u003c\/h3\u003e\n\n\u003cp\u003ePectin holds a cooked fruit mass together, and stone fruit naturally has little of it.\u003c\/p\u003e\n\n\u003cp\u003eApples, quinces, and citrus peels contain plenty of it. In a ripe peach, however, there is hardly any left, because enzymes break down pectin during ripening. It is precisely this breakdown that makes the fruit soft.\u003c\/p\u003e\n\n\u003cp\u003eWithout additives, a thin, liquid compote would remain in the jar. It would slide off a piece of cheese instead of staying put, and leave a puddle on the board.\u003c\/p\u003e\n\n\u003cp\u003eHighly esterified pectins, as are common in fruit spreads, need two things to gel. Enough sugar and enough acid, otherwise the mass remains liquid.\u003c\/p\u003e\n\n\u003cp\u003eTherefore, the lemon concentrate is not only in the recipe for the taste. It lowers the acidity enough for the pectin to bind at all.\u003c\/p\u003e\n\n\u003cp\u003eA second reason for the acid lies in the color. Cut stone fruit darkens in the air, and a low acid value significantly slows down this process.\u003c\/p\u003e\n\n\u003cp\u003eThis keeps the mass in the jar bright and prevents it from turning brownish. A peach compote from your own pot loses this color within a few hours.\u003c\/p\u003e\n\n\u003cp\u003eThe consistency remains intentionally soft. The mass can be spread, but not cut, and that is precisely what distinguishes a pairing from a firm fruit jam.\u003c\/p\u003e\n\n\u003cp\u003eThe Fine Pairing series at Ryan's Specialties in Augsburg is the quiet neighbor of the barbecue sauces. Each jar pits a savory partner against a fruit, and the selection follows a clear logic.\u003c\/p\u003e\n\n\u003cp\u003eFor peach, this partner is an herb; for raspberry, an onion; for cranberry, a spice. The maple syrup connects this jar with a bottle from the series.\u003c\/p\u003e\n\n\u003cp\u003eOtherwise, it is only found in the house's smoky Chipotle sauce, and there in smaller quantities. Two shelves, one common ingredient, two completely different results.\u003c\/p\u003e\n\n\u003ch3\u003eThe brightest jar in a series full of antagonists\u003c\/h3\u003e\n\n\u003cp\u003eWithin the series, this is the most restrained variety, and this restraint is a conscious decision.\u003c\/p\u003e\n\n\u003cp\u003eNo vinegar, no onion, no pepper. What remains is fruit with an herbal edge, and therefore the jar fits where a strong chutney would be too much.\u003c\/p\u003e\n\n\u003cp\u003eYoung goat cheese and mild cream cheese would disappear under onion and balsamic. Here they remain palatable because the sweetness is next to them instead of overpowering them.\u003c\/p\u003e\n\n\u003cp\u003eNext to strong blue cheese or smoked meat, however, the jar loses its contour. There, the plate needs a darker fruit with more acidity in the background.\u003c\/p\u003e\n\n\u003cp\u003eIt is also not intended as a spread for breakfast bread. The thyme seems out of place in the morning, and the jar is designed for small portions.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift, it is suitable for hosts who are planning a cheese board and are struggling with the accessories. Two jars from the series next to each other already provide a selection with two directions.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eGive the peach the place on your next cheese board where the fig usually lies, and the plate will manage with bread.\u003c\/em\u003e\u003c\/p\u003e\n","brand":"Easton Reed","offers":[{"title":"230 g","offer_id":57195675222342,"sku":"049HER0162","price":9.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/easton-reed-peach-fine-pairing.png?v=1788871753","url":"https:\/\/genussland.de\/en\/products\/easton-reed-peach-fine-pairing","provider":"genussland","version":"1.0","type":"link"}