Categories: Condiments, Side dish, Relishes 
      Yield: 1 servings 
  
      4 c  Water 
      4 ea Peaches -=OR=- nectarines 
      1 tb Safflower oil 
      1 md Onion, minced 
      1 ea Hot fresh cili pepper, 
           -- seeded & minced 
    1/4 c  Apple juice 
      1 tb Brown rice syrup 
      3 tb Cider vinegar 
      1 ts Ginger, grated 
    1/2 c  Mint leaves, chopped 
  
  Blanch the peaches.  when cool enough to handle, slip off their skins. 
  Remove the pits, chop the flesh & set aside. 
  Heat oil in a medium sized saucepan.  Add the onion & saute until 
  golden. Add the peaches & remaining ingredients, except for the mint. 
  Cover & cook over low heat for about 20 minutes.  The mixture should 
  be thick with reduced liquid. 
  Stir in the mint & 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.