Peach-Fig Relish 

 32 Servings

Serve this relish in sandwiches, salad dressings, or as an ice cream or cake topping.

• 1 serving: Calories 51; Carbohydrates 13g; Dietary Fiber 2g; Sodium 3mg

• 1 29-ounce can peach slices
• 1 8-ounce can peach nectar
• 1/4 teaspoon finely shredded lemon peel
• 2 tablespoon lemon juice
• 1/2 teaspoon ground cardamom
• 1 12-ounce package dried light figs, chopped (1-1/2 cups)
• 1 1/2 teaspoon brandy

• 1. Drain peach slices, reserving 1/4 cup syrup. Coarsely chop peaches. Heat peaches, reserved syrup, peach nectar, lemon peel, lemon juice, and cardamom in a saucepan to boiling. Boil gently, uncovered, for 5 minutes. Stir in figs and brandy. Cook and stir 2 minutes more. Remove from heat; cool. Place in a bowl; cover with plastic wrap. Refrigerate at least 2 hours before serving. Makes 4 cups (thirty-two, 2-tablespoon servings).
• The relish is photographed here with Wild Rice-Stuffed Squash for 12 and Festive Wreath Salad.
• Make-Ahead Tip: Refrigerate, tightly covered, up to 1 week.