I have been making this summer fruit sauce for years. It's the definition of Seriously Simple, since all that is required is blending the ingredients together and simmering until done. When I see summer's first peaches in the market in late June, I immediately make a note to cook up a batch of this versatile condiment. It's the gift that keeps on giving all summer, as peach season lasts through mid-August.

Peaches, these luscious orange and white nuggets of velvety fruit, are aromatic when ripe. And the plums add their own tangy flavor to this spiced fruit blend. Plums have a longer season than peaches and will be available all summer and even into the fall, so pay attention to your peach season since it can be short.

There are many peach and plum varieties. I like the bright orange peaches for this recipe. I usually go with the dark-skinned Santa Rosa plums, but whatever is in season will work fine here. Fresh lime and ginger add a complementary and spicy zing to the pure summer fruitiness.

The easiest way to safely make and store this delectable condiment is to cook the sauce and let it cool. While the sauce is cooking, put your glass containers, lids and tops in the dishwasher and turn it on. When glass containers are still hot transfer the sauce into them and screw on the tops. Let the bottles cool, and then refrigerate. I keep mine refrigerated until I am ready to use the sauce. I always season to taste with salt, cayenne pepper and black pepper after it has been refrigerated for best flavor.

I often double this recipe and bring it to friends as a gift. Make sure to label it: "Keep refrigerated." This sauce is particularly good with pork, beef or pork ribs, chicken, quail and game hens. Dilute it with wine or nectar to use it as a marinade. Happy summer!

Ginger-Peach-Plum Sauce

Makes about 4 Cups

(You will need 3 pint canning jars)

1 large onion, coarsely chopped

4 garlic cloves, minced

1/4 cup peeled and coarsely chopped fresh ginger

2 limes, thinly sliced

1 pound peaches, pitted and coarsely chopped

1 pound plums, pitted and coarsely chopped

1 cup cider vinegar

1/2 cup tawny port

2 cups dark brown sugar

1 teaspoon cinnamon

1 teaspoon ground allspice

1/2 teaspoon cayenne pepper or crushed red pepper flakes

2 teaspoons salt

1/4 cup finely chopped cilantro or fresh mint or a combination of the two

1. In a food processor, process the onion, garlic, ginger, limes, peaches and plums until pureed.

2. In a medium nonaluminum heavy pot, combine the pureed ingredients and all the remaining ingredients except the cilantro or mint, and bring to a boil over medium-high heat.

3. Lower the heat, and simmer until slightly thickened, about 45 minutes. Stir frequently to avoid burning. Remove from the heat, and cool. Add the cilantro or mint, and taste for seasoning. Pour the sauce into canning jars and refrigerate.

Advance Preparation: This sauce may be refrigerated in airtight containers for up to two months.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)