Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 4 pounds | Slightly under ripe peaches |
| 3 cups | Sliced onions |
| ⅓ cup | Olive oil |
| 1 tablespoon | Turmeric |
| 1 tablespoon | Ground cumin |
| 2 teaspoons | Minced garlic |
| 1 teaspoon | Minced ginger |
| 1 teaspoon | Dried red pepper |
| ½ teaspoon | Pepper |
| ½ teaspoon | Ground cardamom |
| ½ teaspoon | Dry mustard |
| ¼ teaspoon | Nutmeg |
| 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.