PEACHES & PORK STEW *

      Title: PEACHES & PORK STEW *
  Categories: Pork
       Yield: 4 Servings
  
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       1 tb Olive oil
   1 1/2 lb Boneless pork loin; cut in
            - 3/4" cubes
     1/2 ts Salt
     1/4 ts Ground black pepper
       2 c  Whole baby onions; frozen,
            - thaw, drain
       1 md Green pepper; coarsely chop
       1 md Sweet red pepper; coarse chp
       1 tb Flour
     3/4 ts Cinnamon
     1/4 ts Nutmeg
     1/8 ts Allspice
       1 c  Beef broth
   5 1/2 oz Peach nectar
       1 lb Ripe peaches; peel, pit,
            - thick sliced
  
   Heat oil in 5 qt Dutch oven over medium high heat. Sprinkle pork with
   salt & 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.
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