3 tbsp butter
2 large sweet onions, sliced
1 inch fresh ginger, minced
2 chipotle peppers, seeds removed and minced
3 peaches, peeled, pitted and chopped or 1 (14oz) can sliced peaches, drained, chopped
3/4 cup sugar
2 tbsp grapefruit juice, about ½ grapefruit
1 cup white wine
Heat butter in large pan, add onions and ginger, cook gently for 20 to 30 minutes until onions are very soft and lightly browned. Add chipotle peppers, combine. Add peaches, sugar, and grapefruit juice stir to melt sugar, simmer uncovered, stirring occasionally until mixture is thick and caramelized. Add white wine and continue to cook over low heat uncovered for 45 – 60 minutes until thickened.
Serve warm as a dip or dress-up any grilled meats, also goes great with pork chops.
Yields: 1 ½ cups