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Pickled African Peaches
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Saute onions in olive oil for five minutes or until tender. Add spices and saute for 2 minutes. Stir in vinegar and sugars, then simmer, partly covered for 15 minutes. Blanch peaches slightly in boiling water for 1 minute. Drain, peel pit and slice. Add to onion mixture and simmer just until tender. Transfer with slotted spoon to sterilized mason jar. Reduce syrup over high heat to 1 1/2 cups. Add slowly to jars to almost cover fruit. Stir. Fill jars slowly with syrup, cap loosely and cool. Tighten caps and let stand in dark place at least 2 weeks.
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