Preparation:
Haven't made this for a couple of years, but it's pretty tasty. Saute
onions in olive oil for five minutes or until tender. Add spices and saute
for 2 minutes. Stir in vinegar and sugars, then simmer, partly covered for
15 minutes.
Blanch peaches slightly in boiling water for 1 minute. Drain, peel pit and
slice. Add to onion mixture and simmer just until tender. Transfer with
slotted spoon to sterilized mason jar.
Reduce syrup over high heat to 1 1/2 cups. Add slowly to jars to almost
cover fruit. Stir. Fill jars slowly with syrup, cap loosely and cool.
Tighten caps and let stand in dark place at least 2 we |
