Preparation / Directions:
Blanch the peaches. when cool enough to handle, slip off their skins.
Remove the pits, chop the flesh and set aside. Heat oil in a medium sized
saucepan. Add the onion and saute until golden. Add the peaches and remaining
ingredients, except for the mint. Cover and cook over low heat for about 20
minutes. The mixture should be thick with reduced liquid. Stir in the mint
and cook over low heat for 10 minutes. Allow to cool to room temperature
before serving. Refrigerate unused portion in an airtight container for up
to 2 weeks. Serve with curries or grain dishes.
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