Peach and Plum Habanero Salsa

<i>This salsa is best if allowed to sit overnight and keeps for 4 or 5 days. Serve cold with grilled chicken breast, grilled lamb chops, yellowfin tuna steaks, swordfish, or roasted duckling.</i>

   2      cups          peach, diced with skin
   1      cup           peach, 1/4-inch dice
     1/4  cup           onion, minced
   1      each          chile habanero, skin/seeds removed
   1      cup           chicken stock
   1      tablespoon    cilantro, fresh, minced
   1      tablespoon    lime juice, fresh
   2      tablespoons   sugar
   1      cup           black plums, 1/4-inch dice
     1/2  cup           green pepper, 1/4-inch dice

Place the 2 cups of unpeeled peaches, onion, habanero, and chicken stock in a small saucepan and simmer for 10 minutes. Pour into a blender or food processor and puree. Cool and add the cilantro, lime juice, sugar, the 1 c diced peeled peaches, plums, and green peppers.