Ingredients
- 100 gr peach
- 60 ml vinegar (white)
- 45 gr scallions (finely chopped)
- 16 gr ginger (grated)
Combine the preserves, vinegar & ginger & heat to a simmer. Simmer gently, stirring occasionally, for 5 minutes. Remove from the heat & stir in the chopped scallions. Will keep refrigerated for 2 weeks or so. "Sundays at Moosewood Restaurant Cookbook"
