| 1 | Haven"t made this for a couple of years, but it"s pretty tasty. |
| 2 | Saute onions in olive oil for five minutes or until tender. |
| 3 | Add spices and saute for 2 minutes. |
| 4 | Stir in vinegar and sugars, then simmer, partly covered for 15 minutes. |
| 5 | Blanch peaches slightly in boiling water for 1 minute. |
| 6 | Drain, peel pit and slice. |
| 7 | Add to onion mixture and simmer just until tender. |
| 8 | Transfer with slotted spoon to sterilized mason jar. |
| 9 | Reduce syrup over high heat to 1 ?cups. |
| 10 | Add slowly to jars to almost cover fruit. |
| 11 | Stir. |
| 12 | Fill jars slowly with syrup, cap loosely and cool. |
| 13 | Tighten caps and let stand in dark place at least 2 weeks. |
| 14 | I don"t remember where this came from, but i suspect that it was either gourmet or sunset magazine. |
| 15 | In my handwritten copy it also called for 2 teaspoons ground cumin as well as one tablespoon. |
| 16 | I omitted it above, but i think it should have been 2 teaspoons ground coriander |
