4 cups diced stone fruit (such as peaches, nectarines, plums, etc), small dice
1 teaspoon turmeric powdered
1 teaspoon Indian red chile powder
½ cup granulated sugar
¼ cup white wine vinegar
1 tablespoon salt
Point Reyes Farmstead Aged Gouda
Instructions
In a large sauté pan heat oil on high, add cumin and nigella seeds and sizzle for one minute. Add ginger and stir to keep from sticking too much. After ginger has begun to cook, and brown on the edges add fruit and stir vigorously to release any bits stuck to the bottom of the pan.
Season fruit with turmeric, chile powder and sugar. Stir continuously as sugar will begin to dissolve. Deglaze pan with vinegar, season with salt and lower heat to simmer. Cook fruit to breakdown slightly and reduce excess liquid. This will take about 10 minutes but again depends on how soft or ripe the fruit you are using is. You may need to cook longer to soften or less so that fruit does not totally breakdown.
Remove from heat and cool. Serve with Point Reyes Aged Gouda on its own or with a cracker or crostini.
