Grilled peach and bourbon sauce
Grilled peach and bourbon sauce
Fruit sauces like this one and the Sour Cherry Chili Sauce work wonderfully well with pork. The sweet and smoky flavor of a grilled peach is an ideal complement to the smokiness of a good quality bourbon. Ginger adds a bit of heat without spice. Serve this with pork chops, pork kebabs or even use as a glaze for ham
Ingrediënten
MAKES: about 120 ml
- 1 ripe peach halved and pit removed
- 15 ml safflower oil plus more as needed, divided
- ½ shallot minced
- 3 g grated fresh ginger
- 120 ml bourbon
- 240 mlChicken Stock
- ÂĽ tsp white pepper
- â…› tsp allspice
- ÂĽ tsp salt or to taste
- 15 g European style butter
Instructies
- Preheat the grill to high and brush the two peach halves with safflower oil.
- Grill, away from the direct heat, flesh side down, for 3 to 8 minutes, then turn over and grill skin side down for 1 to 2 minutes.
- Remove the peach halves from the grill and then allow them to cool.
- When they are cool enough to handle, purée in a heavy-duty food processor or blender.
- Strain the purée through a fine mesh sieve to remove any pieces of skin.
- Set aside.
- Heat the safflower oil in a medium sauté pan over medium heat and add the shallot.
- Fry the shallot until it’s softened and clear, about 1 to 2 minutes.
- Add the grated ginger and fry 1 minute more.
- Add the bourbon and stir well.
- Reduce heat to a simmer and simmer until it is reduced to about 1 tablespoon (15 ml), about 2 to 4 minutes.
- Add the chicken stock, grilled peach purée, white pepper, allspice and salt and whisk well.
- Simmer the mixture until bubbles spread evenly across the pan and the mixture can coat the back of a spoon without dripping, about 5 to 7 minutes.
- Stir in the butter until it’s melted.
Notes / Tips / Wine Advice:
Serve hot over pork chops or as a glaze on grilled pork kebabs.
