Wine Braised Peach Sauce

Wine Braised Peach Sauce
Peaches poached in white wine what could be better. The sweet and sour elements found in this sauce compliment a roast pork to the nth degree.
  • 10 ounces frozen peaches, cut into 1-inch chunks (about 2 cups) or 2 fresh peaches, cut into ½-inch wedges
  • 2 cups dry white wine
  • ½ cup granulated sugar
  • ¼ cup plus 1 tablespoon unseasoned rice vinegar
  • 2 sprigs fresh thyme
  • 1 tablespoon whole-grain mustard
  1. Bring peaches, wine, granulated sugar, ¼ cup vinegar, and thyme to simmer in small saucepan; cook, stirring occasionally, until reduced to 2 cups, about 30 minutes. Stir in remaining tablespoon vinegar and mustard. Remove thyme, and serve warm.


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