Pan Roasted Foie Gras and White Peach Chili Relish

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1/4 cup white vinegar

1/4 cup loosely packed light brown sugar

2 tablespoons finely chopped shallots

1/4 cup finely chopped red jalapeno pepper

2 tablespoons raisins

1 tablespoon finely chopped garlic

1 tablespoon grated ginger

1/2 teaspoon salt

6 firm white (or other) fresh peaches, blanched to remove the skin, pit removed and sliced

1 pound fresh duck foie gras

Salt and pepper to taste

12 slices french baguette bread, brushed with olive oil and toasted in a hot oven