Saturday Digest: More peachie treats

Earlier this week I gave you a delicious treat to deal with your abundant harvest of peaches. Here are a couple more options to try this weekend - delicious!

Easy Peach Dump Cake

(from Dine & Dish)

Ingredients

• 1 Large Can Peaches (I used a 29 ounce can and did not drain the juice)
• 1 yellow cake mix
• 1 stick butter

Instructions

1. Grease bottom of a 9x13 pan.
2. Pour in yellow cake mix (dry).
3. Pour can of peaches over cake mix.
4. Melt butter and pour over the top of the peaches and cake mix.
5. Bake in a pre-heated 350° for 40 minutes or until bubbly.

Peach and Fig Chutney

                   (From By The Season - adapted from The Union Square Cafe Cookbook)

Ingredients

• 1 pound ripe peaches, unpeeled
• 1 tablespoon fresh lime juice
• 1/2 pound fresh ripe figs, such as Black Mission
• 3/4 cup cider vinegar, premium quality, unfiltered if possible like this
• 4 tablespoons honey
• 1 1/4 teaspoons mustard seeds
• pinch of kosher salt
• 2 teaspoon pomegranate molasses
• 1 tablespoon minced Serrano chili

Instructions

1. Cut the peaches in half, remove the pits, and cut each half into 1 1/2 inch chunks. Toss the peaches with the lime juice and set aside. Remove the fig stems and quarter the figs lengthwise. Set aside.
2. In a skillet, combine the vinegar, honey, mustard seeds, salt, and pomegranate molasses. Place over moderate heat and reduce to a syrup, 6-8 minutes. Stir in the peaches and cook over low heat, covered, until softened but not mushy. This will take 5-15 minutes, depending on the ripeness of the fruit. Add the figs and chili and cook, covered, an additional 5 minutes.
3. Remove from the heat, transfer to bowl, and cool. Serve at room temperature or chilled.