Peel the peaches (I scalded them for 30 seconds and the peel came right off easily), chop. Chop the onion.
Heat the oil in a sturdy pan and add the spice (Ras el Hanout). Don't allow it to smoke. Just fry it for 30 seconds or so stirring the whole time, this releases the aromatics.
Cook the onion in the seasoned, salted oil, adding a little more oil so it doesn’t dry out. Cook for 20 minutes on low. Add the peaches and simmer until the liquid mostly steams off. Taste. Adjust the seasoning to taste if needed, with up to 2 TBS sugar, up to 2 tsp cider vinegar, salt or hot pepper sauce.
Leave it chunky or blenderize.
Use as a sauce with beans, rice, vegetables or protein.