Ingredients

Makes 2 1/2 cups

　　1/2 cup cider vinegar

　　1/2 cup loosely packed brown sugar

　　1/2 cup white 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 tablespoons

　　1/3 cup white raisins

　　1 tablespoon finely chopped garlic

　　1 tablespoon grated ginger

　　1/2 teaspoon salt

　　1 1/2 pounds firm, fresh peaches, blanched to remove the skin, pit removed, sliced into wedges

　　

Step 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.

　　

Step 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.