PEACHES AND PORK STEW

1 tb olive oil
1 1/2 lb boneless pork loin, cut in 3/4 inch cubes
1/2 tsp salt
1/4 tsp ground black pepper
2 cups whole baby onions, frozen, thawed, drained
1 medium green bell pepper, coarsely chopped
1 medium sweet red bell pepper, coarsely chopped
1 tbsp flour
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground allspice
1 cup beef broth
5 1/2 oz peach nectar
1 lb ripe peaches, peeled, pitted, thickly sliced

Heat oil in 5 quart Dutch oven over medium-high heat. Sprinkle pork with salt and pepper. Saute pork in batches for 4 minutes or until browned.Remove to paper toweling to drain.

Reduce heat to medium. Add onions, peppers and more oil if needed; saute 8-10 minutes or until onions are slightly golden.

Whisk flour, cinnamon, nutmeg and allspice into broth until smooth. Add to pot along with nectar and pork. Cover;
simmer 8 minutes.

Add peaches; cook 4 minutes or until pork and peaches are tender.

Yield: 4 Servings
adapted from unknown source