Yield: 1 servings
|4 pounds||Slightly under ripe peaches|
|3 cups||Sliced onions|
|⅓ cup||Olive oil|
|1 tablespoon||Ground cumin|
|2 teaspoons||Minced garlic|
|1 teaspoon||Minced ginger|
|1 teaspoon||Dried red pepper|
|½ teaspoon||Ground cardamom|
|½ teaspoon||Dry mustard|
|¼ teaspoon||Ground cloves.|
|2 cups||White wine vinegar|
|⅔ cup||Firmly packed brown sugar|
|⅔ cup||White sugar|
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 1½ 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 weeks.
I don't remember where this came from, but I suspect that it was either Gourmet or Sunset Magazine. In my handwritten copy it also called for 2 teaspoons ground cumin as well as one tablespoon. I omitted it above, but I think it should have been 2 teaspoons ground coriander.
Posted by Stephen Ceideberg; May 2 1991.