1/2 medium red pepper, diced (about 1/2 cup)
1 tablespoon olive oil
1 tablespoon finely diced fresh ginger
2 tablespoons cider vinegar
2 tablespoons brown sugar
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1 1/2 cup diced peaches
1/3 cup coarsely chopped walnuts
2 tablespoons diced candied ginger
Saute the red pepper in the oil until just softening. Add everything but the peaches and candied ginger. Bring to a boil and reduce the liquid to a syrup.
Remove from the heat and add the candied ginger and peaches.
Serve over scallops, pork or chicken.
©Copyright Helen S. Fletcher 2013. All Rights Reserved