Recipe - Peach-Plum Chutney

2 tablespoon Olive oil
2 cup Diced vidalia OR other sweet
onion
One half cup Orangemint vinegar; see
recipe
6 tablespoon Maple syrup
2 tablespoon Chopped fresh chives
1 One half cup Chopped peeled peaches; from
about 2large peaches
1 cup Chopped peeled plums; from
about 2small plums
2 Pieces cinnamon sticks; 3in
long

1. Heat oil in a large nonstick skillet over medium heat. Add onion, and
saute 8 minutes. Add orange rind, juice, Orange Mint Vinegar, syrup and
chives, and stir well. Add peaches, plums, and cinnamon; bring to a boil
Reduce heat, and simmer 1 hour or until thick.

Discard cinnamon sticks. Cool, and store in an airtight container in
refrigerator. Yield: 2One fourth cups (serving size: One fourth cup). [CALORIES 115 (26%
cff) FAT 3g]

ORANGE juice and zest, with mint and white wine vinegar.

~(Edited by Pat Hanneman 10/01/98)

Notes: Serve this chutney with grilled chicken or with pork chops and rice
side dish. Recipe from "Cooking Class: The Good Stuff," recipes by Dave
DiResta and Joanne Foran, authors of The Best 50 Flavored Oils and
Vinegars.

Recipe by: Cooking Light Sep98

Posted to EATLF Digest by Pat Hanneman kitpath@earthlink.net on Oct 01,
1998, converted by MM_Buster v2.0l.