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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 2 |
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When you've had your fill of ripe peaches eaten out of hand, peel the rest for this fruity-tangy sauce. Brush it on grilled pork or chicken toward the end of cooking, and serve extra on the side. And who could say no to a dab of leftover sauce on a cream cheese topped cracker? Ingredients:
1 pound fresh peaches |
3/4 cup chopped sweet onion such as vidalia |
1 1/2 tablespoons minced fresh jalapeño with seeds |
1 tablespoon canola oil |
1/4cup cider vinegar |
1/4 cup bourbon |
2 1/2 tablespoons mild honey |
2 tablespoons dijon mustard |
3/4 teaspoon light brown sugar |
1/4 teaspoon chili powder |
1/8 teaspoon dry mustard |
1/4 teaspoon kosher salt |
Directions:
1. Cut an X in bottom of each peach, then blanch in a medium saucepan of boiling water 10 seconds. Transfer with a slotted spoon to a bowl of ice and cold water and cool. Peel peaches and coarsely chop.
2. Cook onion, jalapeño, and a pinch of kosher salt in oil in a heavy medium saucepan over medium heat, stirring occasionally, until softened, 8 to 10 minutesutes. Add peaches and remaining ingredients and simmer, uncovered, stirring occasionally, until peaches are very tender, about 30 minutesutes.
3. Purée in a blender (use caution when blending hot liquids).
4. Cooks' note: Sauce can be made 3 days ahead and chilled, uncovered, until cool, then covered.
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