The leaves here are just now starting to color and our orchards are still bearing fruit. Local markets are filled with apples and pears and there are still peaches to be had. Despite the rush of packing, I gave into temptation and came home from my favorite farm stand with enough peaches to make one last pot of this truly lovely chutney. The recipe was developed by Michael Lomonaco and it was served with certain dishes at his restaurant, Windows on the World, before the towers fell. I love to serve this jewel-toned condiment with pork and chicken in the fall. The chutney is not processed, so it can only be kept for a week or so, but it is a lovely addition to a meal and it is wonderful when used to top a schmear of cream cheese. This is really easy to make and the recipe is nearly foolproof. If the syrup appears to be too thin at the end of the recommended cooking time, continue to boil it until it thickens to your liking. The chutney should be served at room temperature. I know that those of you who try the recipe will really enjoy this condiment. Here's how the chutney is made.

Fresh Peach Chutney

Ingredients:

1/2 cup cider vinegar

1/2 cup loosely packed brown sugar

1/2 cup white sugar

1 large sweet red pepper, seeded, cut in 1/4-inch dice, about 1/2 cup

1 small white onion, peeled and diced, about 1/2 cup

1 small jalape?o pepper, seeded and diced, 2 tablespoons

1/3 cup white or dark raisins

1 tablespoon finely chopped garlic

1 tablespoon grated ginger

1/2 teaspoon salt

1-1/2 pounds firm, fresh peaches, blanched to remove the skin, pit removed, sliced into wedges

Directions:

1) Put vinegar and both sugars into a non-reactive pot and bring to a boil over medium heat. Add red pepper, onion, jalape?o, raisins, garlic, ginger, salt and simmer for 10 minutes. Add peach segments and simmer an additional 5-10 minutes. If peaches are still firm or the syrup is too thin allow to cook several minutes more.

2) Remove pan from heat and allow mixture to cool for 15 minutes. Transfer to a jar or small bowl for serving. Serve at room temperature. Leftovers can be refrigerated for up to one week in a covered container. Yield: 2-1/2 cups.

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