Havent made this for a couple of years, but its 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 weeks. I dont 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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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|Serving Size: 1 Serving (3805g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 203 (8%)|
|Amt Per Serving||% DV|
|Total Fat 22.5g||30 %|
|Saturated Fat 3.1g||16 %|
|Monounsaturated Fat 15.5g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 0mg||0 %|
|Sodium 93.1mg||3 %|
|Potassium 1211.7mg||32 %|
|Total Carbohydrate 566.4g||167 %|
|Dietary Fiber 10.9g||44 %|
|Sugars, other 555.4g|
|Protein 9.1g||13 %|
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Calories per serving: 2581
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