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.
MAKES: about ½ cup (120 ml)
PREP TIME: 10 minutes
COOK TIME: 30 minutes
INGREDIENTS:
- 1 ripe peach, halved and pit removed
- 1 tbsp (15 ml) safflower oil, plus more as needed,
- divided ½ shallot, minced
- 1 tsp (3 g) grated fresh ginger
- ½ cup (120 ml) bourbon
- 1 cup (240 ml) Chicken Stock
- ¼ tsp white pepper
- ⅛ tsp allspice
- ¼ tsp salt or to taste
- 1 tbsp (15 g) European style butter
INSTRUCTIONS:
- 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. Serve hot over pork chops or as a glaze on grilled pork kebabs.
