Nectarine Relish

2 t. canola oil or unsalted butter
1 large white onion, very thinly sliced
1 leek, white part only, cleaned and minced
4 ripe nectarines, peeled, pitted, and chopped
1 T. fresh lemon juice
1 T. cider vinegar
1 yellow or orange pepper, peeled, seeded, and cut into thin strips
1 whole clove
3 T. dried cherries or raisins
3 T. minced fresh chives
1 T. minced fresh cilantro
1 T. pine nuts
1 T. honey

In a large nonstick skillet, heat the oil or melt the butter over medium-high heat. Add the onion and leek and turn the heat down to medium-low. Saute until very soft and limp, about 20 minutes.

Stir in the remaining ingredients, cover, and simmer over medium-low heat, stirring often, until the nectarines cook down into soft pulp, about 25 minutes.

Remove and discard the clove, then transfer the relish to a ceramic bowl and chill for several hours.

Serve cold. [Excellent over vegetables or as a sauce for veggie burgers. Keeps 5 days in the refrigerator.]

Makes about 2 cups.

From Almost Vegetarian, p. 107.