Using a paring knife, score the bottom of each peach with a small X ... combine the brown sugar with the vinegar, ginger, onion and cardamom; stir to dissolve the sugar. Simmer over moderately ...

2. Add the chopped onions, minced ginger, bell peppers and the peach along with a big pinch of orange zest. 3. Add the jaggery and rice wine vinegar.

The sauce is finished with light brown sugar, peach preserves, champagne vinegar, whole-grain mustard, fresh ginger root, and dried coriander seeds. All of these ingredients are pureed and cooked ...