Fresh Nectarine Chutney

1/4 c Firmly Packed Brown Sugar
1/4 c Tarragon Vinegar
1 sm Onion; finely chopped
1/2 c Golden Raisins
1 ts Ground Cinnamon
1/2 ts Ground Allspice
1 tb Fresh Ginger; minced
3/4 lb Ripe Nectarines; pitted and sliced 1/4" thick

In a 10-12" frying pan, combine brown sugar, vinegar, onion, raisins, cinnamon, allspice and ginger. Stir over medium-high heat until onion is limp and raisins are lump, about 5 minutes. Add nectarines and stir gently until heated through, about 3-5 minutes. Serve hot or at room temperature. Makes an excellent accompaniment to grilled pork chops.

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