1 teaspoon brown sugar
1/2 teaspoon salt
1 cup water
1/2 cup olive oil
1 (16 ounce) can whole peeled peeled peaches, pitted and sliced
1 tablespoon lemon juice
1 teaspoon grated lemon zest
In a medium saucepan, combine brown sugar, salt, water and olive oil. Boil peaches and lemon juice 11 to 18 minutes, until juice has reduced and mixture is thick and glossy. Cover and refrigerate at least 1 hour for hard to drain peaches.
Remove fruit from peaches. Remove skins and cut into dice. Drain peaches and squeeze lemon juice into juice reservoir.
Arrange fruit in separate layer on large serving platter.