I put together this glaze which turned out pretty tasty. Normally I would have used 100% peaches, but only had 2, so I also added some apple sauce (no sugar added).
2 Peaches - very ripe with skin removed. (use 3 or more if you have them)
3 T apple sauce (omit if you have plenty of peaches)
3 T honey
2 T Balsamic Vinegar
2 T unsalted butter
1 T Dijon mustard
1 oz Bourbon
1 clove minced garlic
1.5 t fresh ginger
1 t coriander
1 t thyme
.5 t white pepper
.5 t sage
.5 t lemon juice
Yields about 1.25 cups. All herbs/spices were dry and ground. T = tablespoon, t = teaspoon. Chop peaches, combine all ingredients except for honey in sauce pan and simmer for 10 mins. I used a stick blender to puree everything. Added the honey after blending as I didn't want a sticky mess on the blender. No salt in this one. I used it on a pork loin which I salted 1st. I think this glaze would work well with poultry as well.
Paul
2 Peaches - very ripe with skin removed. (use 3 or more if you have them)
3 T apple sauce (omit if you have plenty of peaches)
3 T honey
2 T Balsamic Vinegar
2 T unsalted butter
1 T Dijon mustard
1 oz Bourbon
1 clove minced garlic
1.5 t fresh ginger
1 t coriander
1 t thyme
.5 t white pepper
.5 t sage
.5 t lemon juice
Yields about 1.25 cups. All herbs/spices were dry and ground. T = tablespoon, t = teaspoon. Chop peaches, combine all ingredients except for honey in sauce pan and simmer for 10 mins. I used a stick blender to puree everything. Added the honey after blending as I didn't want a sticky mess on the blender. No salt in this one. I used it on a pork loin which I salted 1st. I think this glaze would work well with poultry as well.
Paul