4 c  Water
4    Peaches -=OR=- nectarines
1 tb Safflower oil
1 md Onion, minced
1    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.