Ingredients
1/2
cup loosely packed brown sugar
1
large sweet red pepper, seeded, diced 1/4 inch, about 1/2 cup
1
small white onion, peeled and diced, about 1/2 cup
1
small jalapeño pepper, seeded and diced, 2 tbsp
1
tbsp finely chopped garlic
1
1/2 pounds firm, fresh peaches, blanched to remove the skin, pit removed, sliced into wedges
Directions
1.
Put the vinegar and both sugars into a non-reactive pot, place over medium heat and bring to a boil. Add the red pepper, onion, jalapeño, raisins, garlic, ginger, salt and simmer 10 minutes. Add the peach segments and simmer an additional 5-10 minutes. If the peaches are still firm allow to cook several minutes more. If you would like the syrup thicker you may also allow to cook for a minute or two to reduce liquid.
2.
Remove from the heat and allow to cool for 15 minutes in the pot. Serve at room temperature. Transfer all excess to a clean container and refrigerate, covered, for up to one week.
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