5largefirm, ripe organic peaches and/or nectarines (approx. 12 oz), pitted and sliced in large chunks
1½tablespoonscanola oil
5tablespoonssugar
3tablespoonswhite balsamic vinegar
4-6cardamom podslightly smashed with flat side of chef’s knife
2star anisewhole pieces
Instructions
Preheat oven to 350°F.
Combine fruit with canola oil in medium bowl, then spill out onto a cookie sheet; oven-roast for approximately 45 minutes. Keep an eye on fruit and remove from oven once slightly caramelized.
Once cool, cut fruit in smaller dice-size and return to bowl. Add sugar, vinegar, cardamom, and anise; toss gently. Let stand 1 hour at room temperature to macerate, tossing occasionally.
Remove cardamom and anise prior to serving; refrigerate.