2 green onions, chopped
1 cup peaches - peeled, pitted, and sliced
1 tablespoon dry red wine vinegar
4 tablespoons distilled white vinegar
1/2 teaspoon cinnamon
1/8 cup lemon juice
In a large saucepan, combine green onions, peaches and vinegar. Bring to a boil over high heat. Remove from heat, cover and let stand overnight. Uncover mixture, remove candied peaches and peel tops of pitted peaches. Chill in refrigerator approximately 4 hours before grilling.
Heat red wine vinegar in medium saucepan over medium heat. Stir until dissolved. Gradually pour in lemon juice, stirring continuously. Stir until liquid is absorbed.
Serve with sliced peaches and fruit.
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