Le Gruyère AOP apricot relish
30'
The perfect accompaniment to your next barbecue - tangy and fruity. I combine Valais apricots with Le Gruyère AOP Alpage to make my relish. It goes perfectly with meat and fish, but also with vegetarian side dishes - why not serve it on a potato salad or as a dip for crisps as an appetiser? But what actually is a relish? A relish is a sauce with body, normally containing cubed vegetables or fruit, which has been seasoned to taste sweet and sour. It is fine to incorporate a hot or spicy edge to it. The sweet and sour, and occasionally also spicy, flavourings go perfectly with a meal featuring fatty meats, for example, to balance it out and refresh the palette. It is worth peeling the apricots - this can be done by blanching them for a few seconds in hot water and then immediately cooling them off. The skin can then be pulled off easily - it makes for a more pleasant chewing experience.
Stéphanie Zosso
Ingredients for
Note
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Le Gruyère AOP apricot relish
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200 gapricots
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50 gshallots
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10 golive oil
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5 gfresh ginger
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100 gGruyère AOP
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30 gpowdered / icing sugar
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30 gwhite wine vinegar
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20 gof chili pepper
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10 gof parsley
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5 gof thyme
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1 pinchof pepper
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1 pinchesof salt
Preparation
Le Gruyère AOP apricot relish
- Dice the shallots and chilli finely and sweat them in some oil with a whole piece of ginger.
- Dice the Valais apricots finely, add them to the shallots and braise for a short time.
- Sprinkle the icing sugar over the mix and allow it to caramelise lightly then douse with the vinegar.
- Season with salt and pepper.
- Add the finely chopped parsley and thyme.
- Once it has cooled down, add the finely diced Le Gruyère AOP and season once more to taste.
