1 med. onion, chopped
3 cloves garlic, chopped
3 tbsp. olive oil
1 tsp. salt
¼ cup wine vinegar
¾ cup light brown sugar
1 tsp. ground cumin
¼ tsp. cayenne pepper
½ tsp. cinnamon
½ tsp. freshly grated nutmeg
4 cup sliced peaches
1 cup fresh blackberries
½ cup walnut halves
In a large frying pan, sauté the onion and garlic in olive oil over low heat. Add the salt, vinegar, sugar and spices, blending well. Add the fruits and nuts. Continue cooking over low heat for 12-15 minutes, until the fruit is lightly cooked. Let cool. Cover and refrigerate for several hours before serving. Stored in refrigerator, it will keep for a couple of weeks. Serve with grilled chicken, pork or salmon.
Blackberry peak season is May to September. A one-cup serving has about 62 calories, 8 grams of fiber and 50% of the RDA of Vitamin C.
