1. Heat oil in a large nonstick skillet over medium heat. Add onion, and saute 8 minutes. Add orange rind, juice, Orange- Mint Vinegar, syrup and chives, and stir well. Add peaches, plums, and cinnamon; bring to a boil Reduce heat, and simmer 1 hour or until thick.

Discard cinnamon sticks. Cool, and store in an airtight container in refrigerator. Yield: 2-1/4 cups (serving size: 1/4 cup). [Calories 115 (26% cff) Fat 3g]

Orange juice and zest, with mint and white wine vinegar.

~(Edited by Pat Hanneman 10/01/98)-

side dish. Recipe from "Cooking Class: The Good Stuff, " recipes by Dave DiResta and Joanne Foran, authors of The Best 50 Flavored Oils and Vinegars.