Fried green tomatoes with curried peach preserves and whipped feta from Deep Run Roots: Stories and Recipes from My Corner of the South (page 458) by Vivian Howard

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Notes about this recipe

  • SheilaS on September 20, 2017

    I haven't made the entire recipe yet, but the curried peach preserves are a winner! I can't wait to try them with chicken, salmon and/or pork. The recipe says to remove the lime and orange peels with a vegetable peeler and I would recommend taking the time to cut those strips of zest into a fine julienne as it looks much prettier and you'll get a little of that candied citrus in almost every bite. My curry powder was not particularly hot so I will likely add a dried hot chile or 2 next time. I accidentally used about twice the amount of ginger but I love ginger and would do it again!

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