Name: Pork Rib Peach Glaze
Ingredients: 3 Parts of peaches; 1 Part cane sugar; 1/2 c Peach Brandy; or Contreau; One lemon per 3 cups of peaches , juice of

The pulpit is not to be used to experiment in doctrine. Doctrine should already be settled before it ever reaches the pulpit. The sanctuary should not be a personal theological laboratory, and the people of God used as white mice. This can have profoundly damaging affects as already seen through the history of the church. Men have often used the pulpits to preaching and through doctrines which they have yet to understand, or fully grasp.

C. Matthew McMahon

CATEGORY	CUISINE	TAG	YIELD
			1	Servings

INGREDIENTS

3		Parts of peaches
1		Part cane sugar
1/2	c	Peach Brandy; or Contreau
		One lemon per 3 cups of peaches , juice of

INSTRUCTIONS

compliments of David Klose BBQ PITS BY KLOSE 1-713-686-872O
http://www.bbqpits.com Email:bbqpits@msn.com
Take fresh whole peaches: Make a cross opposite the stem and blanch in hot
water for 6 seconds. Mash up or blend with a food processor.
Cook them down in a stainless pot or pan.
Boil on high heat for 3O minutes stirring constantly till it thickens. OR
Cover with aluminum foil and Bake in oven at 3OO degrees for 1-2 hours just
till they jel. Peaches should be shiny. Stir in oven once every 1/2 hour.
Soak your glass jars in warm water, & ladel peach glaze into jars just 1/4"
from top. Wipe tops clean inside, skim inside top seal with knife to let
air out and store. Posted to bbq-digest V5 #470 by "david klose"
<bbqpits@msn.com> on Aug 17, 97

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