Recipe by Pam Aughe, R.D., Recipe Editor, edibleWOW Magazine

Photography By Carole Topalian | October 29, 2017

Ingredients

  • 1 teaspoon canola oil
  • 1 medium Vidalia onion, thinly sliced
  • 4 to 5 pounds fresh peaches, peeled, pitted and diced
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • ¼ cup dry vermouth
  • Zest and juice of one lemon
  • 1 teaspoon coarse salt
  • ¼ teaspoon freshly ground black pepper
  • Pinch cayenne pepper
  • ½ cup fresh basil leaves, chopped

Instructions

1,  Heat oil in a 5- to 6-quart stockpot over medium heat. Add onions and cook, stirring occasionally, for 7 to 10 minutes or until soft and translucent.

2,  Add peaches, granulated sugar, brown sugar, vermouth, lemon zest, lemon juice, salt, black pepper and cayenne pepper; stir to combine. Bring peach mixture to a boil and reduce heat to simmer. Cook 40 minutes, stirring occasionally. Remove from heat and stir in basil. Cool slightly. Serve with grilled pork, chicken or fish.

Yield: 6 cups

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Ingredients

  • 1 teaspoon canola oil
  • 1 medium Vidalia onion, thinly sliced
  • 4 to 5 pounds fresh peaches, peeled, pitted and diced
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • ¼ cup dry vermouth
  • Zest and juice of one lemon
  • 1 teaspoon coarse salt
  • ¼ teaspoon freshly ground black pepper
  • Pinch cayenne pepper
  • ½ cup fresh basil leaves, chopped
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