Then I remembered a cute little presentation of chicken and mini-waffles that I had seen in a magazine. When we visit our son in Phoenix, he takes us to a memorable soul-food eating establishment that specializes in chicken and waffles. I had wanted to try to replicate that dish.
Wouldn’t some of my Tomato-Peach Preserves be just dandy topping the mini-waffle bites? In the fridge I had just a few remaining tablespoons of the preserves I had kept for our own enjoyment. I didn’t have a whole jar to photograph, but I could use a few scoops atop the waffles and throw myself a save.
So, long-story short, this blog isn’t about chicken and waffles (although Southern Living’s April 2012 issue tells you how to make the ones pictured above). This blog is about the Tomato-Peach Preserves that adorn the waffle morsels. I can’t tell you what a great (though unlikely) combination the tomatoes and peaches make for preserves. Since this is a refrigerated preserve recipe, the mixture doesn’t require the usual boiling-water bath and needs only to be scooped into sterilized jars, so preparation’s a breeze. (The mixture stores up to 3 weeks in the refrigerator.) It also cooks in minutes in the microwave.
Tomatoes, peaches, and the rosemary that spiced it up—all were from our garden. (On our recent trip, one family member even tasted it alongside some cheese fondue and pronounced it a great pairing.)
Easy preserves, indeed.
2 1/4 cups peeled and diced peaches
2 1/4 cups seeded and diced plum tomatoes
1 1/2 cups sugar
3 tablespoons fresh lemon juice
1 (1.75-ounce) package powdered fruit pectin
1 1/2 teaspoons minced fresh rosemary
1/2 teaspoon freshly ground pepper
In a 4-quart microwave-safe glass bowl stir together peaches tomatoes, sugar, lemon juice, and fruit pectin. Microwave at high for 8 minutes (mixture will boil). Stir mixture and microwave at high 12 to 16 minutes or until mixture is thickened. (Mixture should be the thickness of pancake syrup. After it cools and chills, it will thicken to soft-set preserves.) Stir rosemary and pepper into warm preserves. Cool mixture completely (about 2 hours). Serve immediately or cover and chill preserves in an airtight container until ready to serve. Store in refrigerator. Makes about 3 cups. (Source: Southern Living August 2011)