Ingredients

1 tablespoon vegetable oil
1 cup diced Vidalia or sweet onion
1/3 cup raisins
1 teaspoon ground Saigon cinnamon
1/2 teaspoon ancho chili pepper
1 teaspoon sea salt
3 tablespoons sugar
3 tablespoon peach brandy (substitution: water or fruit juice)
2 cups drained and diced fresh, jarred or canned peaches
1/2 teaspoon pure vanilla extract
2 tablespoons fresh lemon juice

Directions

Heat oil in skillet. Add onion; saute until just caramelized. Add raisins, cinnamon, ancho pepper, salt and sugar; saute 1 minute. Add brandy or juice to deglaze the pan. Mix peaches, vanilla and lemon juice in medium bowl. Add onion mixture; mix well. Cover and refrigerate 1 hour. Serve with grilled meats and poultry, or as a dessert sauce.