Accompaniment to Slow-Roasted Pork

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• 10 ounces frozen peaches , cut into 1-inch chunks (about 2 cups) or 2 fresh peaches, cut into 1/2-inch wedges
• 2 cups dry white wine
• 1/2 cup granulated sugar
• 1/4 cup plus 1 tablespoon unseasoned rice vinegar
• 2 sprigs fresh thyme
• 1 tablespoon whole-grain mustard

1. Bring peaches, wine, granulated sugar, ¼ cup vinegar, ¼ cup defatted jus, and thyme to simmer in small saucepan; cook, stirring occasionally, until reduced to 2 cups, about 30 minutes. Stir in remaining tablespoon vinegar and mustard. Remove thyme, cover, and keep warm.