How to Make It
Heat olive oil in a large skillet over medium. Add chopped fennel and chopped onion. Cook until golden brown, about 13 minutes. Stir in toasted pine nuts, peeled and chopped fresh peaches, kosher salt, and pepper. Cook over medium-low, crushing with a spoon, until jammy, about 15 minutes. Stir in chopped fresh basil and white wine vinegar.