Quoting Kurt Weiske to Shawn Highfield <=-

Another new discovery of an old dish - fried cornbread with eggs and country gravy.

I just did something neat with cornbread: served it toasted with
nectarine BBQ sauce and melted Brie. We had some nectarines on the
verge of being overripe so I stewed them and flavoured them up with
lemon juice and spices, basically a cross between a Georgia style
peach BBQ sauce and Chinese plum sauce. The three flavours went
together very nicely.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Peach Barbecue Sauce
Categories: Sauces, Fruit, Bbq, Chilies, Alcohol
Yield: 2 Cups

1 lb Fresh peaches
3/4 c Chopped sweet onion
1 1/2 tb Minced fresh jalapeno;
- w/seeds
1 tb Oil
1/4 c Cider vinegar
1/4 c Bourbon
2 1/2 tb Mild honey
2 tb Dijon mustard
3/4 ts Light brown sugar
1/4 tb Chili spice
1/8 ts Dry mustard
1/4 ts Salt

When you've had your fill of ripe peaches eaten out of hand, peel
the rest for this fruity-tangy sauce. Brush it on grilled pork or
chicken toward the end of cooking, and serve extra on the side.
And who could say no to a dab of leftover sauce on a cream cheese
- topped cracker?

Cut an X in bottom of each peach, then blanch in a medium saucepan
of boiling water 10 seconds. Transfer with a slotted spoon to a
bowl of ice and cold water and cool. Peel peaches and coarsely
chop.

Cook onion, jalapeno, and a pinch of salt in oil in a heavy medium
saucepan over medium heat, stirring occasionally, until softened,
8 to 10 minutes. Add peaches and remaining ingredients and simmer,
uncovered, stirring occasionally, until peaches are very tender,
about 30 minutes. Puree in a blender.

Adapted from Blackberry Farm
Gourmet | July 2007
From: Dave Drum Date: 08-03-10

MMMMM


Cheers

Jim


... Are you introverted? Ask your therapist about shooters.

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