Ingredients

Method

• ¼ cup oil
• 1 onion, roughly chopped
• 1 clove garlic, chopped
• 1 sprig thyme
• 100 g nectarines, halved and stoned
• 100 g plums, halved and stoned
• 100 g peaches, halved and stoned
• ½ cup red wine vinegar
• 67 g brown sugar
• 1 t salt
• 4 T apricot jam

Method

Ingredients

1. Heat the oil in a saucepan and gently fry the onion and garlic until the onion is soft and translucent. Add the thyme and fry until fragrant.

2. Add the stone fruit, vinegar and sugar. Simmer for 20 minutes, or until slightly reduced, then season with salt.

3. Stir in the jam and simmer for a further 5 minutes. Allow to cool, then blend until smooth.

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Photographs: Toby Murphy 
Production: Khanya Mzongwana
Food Assistant: Unathi Taffa