| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauces, And, Rubs |
1 |
Servings |
INGREDIENTS
| 4 |
md |
Peaches; peeled |
| 2 |
tb |
Lemon juice |
| 2 |
tb |
Honey |
| 1/2 |
ts |
Black pepper; cracked |
| 2 |
ts |
Fresh thyme |
INSTRUCTIONS
Cut up 3 of the peaches (or use nectarines). In a blender or food
processor, combine the cut-up fruit, lemon juice, honey, and black pepper.
Cover and blend until smooth. Transfer mixture to a small saucepan, and
simmer, uncovered, about 15 minutes or until slightly thickened, stirring
occasionally.
Chop remaining fruit stir into sauce with thyme (can also use 1/4 to 1/2
teaspoon dried and crushed). Brush sauce onto meat during the last 15
minutes of grilling.
Makes 13/4 cups of sauce, enough for 2-3 lbs of meat.
Sauce may be made up to 24 hours in advance. To serve, reheat over low
heat, stirring occasionally.
NOTES : Pool this sauce around pork loin roast or turkey steaks and serve
with green beans or other garden picks.
Recipe by: Better Homes & Gardens, July 1996 Posted to bbq-digest V5 #470
by "david klose" <bbqpits@msn.com> on Aug 17, 97
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