Serve this versatile chutney as an accompaniment to grilled meats and poultry, or use as a dessert sauce.
Heat oil in medium skillet on medium heat. Add onion; cook and stir 5 minutes or until just caramelized. Add raisins, sugar, cinnamon, sea salt and ancho chile pepper; cook and stir 1 minute. Add brandy, stirring to loosen browned bits in bottom of skillet
Mix peaches, lemon juice and vanilla in medium bowl. Add onion mixture; mix well. Cover
Refrigerate at least 1 hour to blend flavors