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Peaches and Pork Stew

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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