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
- ¼ tsp white pepper
- ⅛ tsp allspice
- ¼ 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.
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