Ingredients

6 large peaches, peeled
3 tablespoons olive oil
2 medium red onions, chopped
1 medium red bell pepper, seeded and chopped
2 medium green bell peppers, seeded and chopped
1 tablespoon jalapeno pepper, seeded and chopped
3 cups peach nectar
1 cup orange juice concentrate
1 cup champagne vinegar
8 ounces brown sugar
Salt and cracked black pepper, to taste

Directions

Cut the peaches in half and remove the pits. Slice peach halves into 1/2-inch slices. Set aside. Over high heat, saute peppers and onion in olive oil until transparent. Add peach nectar, orange juice concentrate, champagne vinegar and brown sugar; bring to a boil and cook until reduced by half (by volume). Add peaches and bring to a boil; reduce heat to low and simmer for 10 minutes. Remove from heat and season with fresh cracked black pepper and salt to taste. Serve with pork or chicken. Makes 6 cups.