Roasted Peach... Salsa? Chutney?

I wanted something different to go along with a pork tenderloin I'm making for dinner tonight.  I figured the leftover shriveled farm share peaches would be perfect. Until they were missing from the fridge!  So off I went to buy some "Late Season Tree Ripe Peaches" at the grocery store.  Of course, they were under ripe, but I figured since I was cooking them, it really didn't matter.

This is one of my favorite combinations, sweet and savory.  You can lower the savory by using sweet onions or omitting both the onions and the white pepper.

The only problem I have is what to call this? A salsa, chutney, fresh jam?  Let me know if you have any suggestions!  For now, it is...

Balsamic Roasted Peaches

4 Peaches, cubed (leave the skin on, its just easier)
1/2 onion, diced
2 tbsp balsamic vinegar
1 tbsp olive oil (or neutral oil if you want something sweeter)
1 tsp brown sugar
pinch salt
pinch ground white pepper

Preheat oven to 450
Combine oil, vinegar, sugar, salt and pepper.  Put peaches and onions in a bowl and add dressing.  Mix until everything is evenly coated.
Place peaches on a lined baking sheet, taking care not to add any excess dressing
Roast for 40-45 minutes, stirring every 15 minutes


Serve the sweet and savory version with pork, chicken or fish.

If you made the sweet only version, serve over vanilla ice cream, angel food cake or pound cake.  Or use for a filling in a cake (dice the peaches instead of cubing them, and you may want to stir them every 10 minutes, they may only take 30 minutes to cook)

Well, Google and my phone are arguing again.  There will be a photo here eventually!