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This
is our version of a sauce that we saw on TV. They were serving
it with a pork roast, and using the pan drippings from the roast.
This is an extremely delicious sauce! It works wonders with baked
chicken too.
If you are using the sauce for sauted chicken or pork chops;
pour off any grease, and then deglaze the pan with a quarter cup
of chicken stock and the wine. Or if serving with poached chicken,
which is another excellent choice, just use 1/4 cup of rich chicken
stock. |
1 (1 lb) pkg frozen
peaches, cut in 1" pieces
2 cups dry white table wine
1/4 cup chicken stock or pan drippings
1/2 cup sugar
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4 tbls rice wine vinegar
3 thyme sprigs
1 tbls Gulden's mustard
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Combine the peaches, wine, sugar, 3 tablespoons of
the vinegar, chicken stock or pan drippings, and thyme
in a sauce pan. Bring to a simmer and cook, stirring
frequently, for about 15 minutes. Remove the pan from
the heat, take out the thyme sprigs, and smash the
peaches with a potato masher. Return the pot to the
heat, and continue cooking until it is reduced to
about 2 1/2 cups.
Remove the pan from the heat, and whisk in the
last 1 tablespoon of rice vinegar and the tablespoon
of mustard.
Source: America's Test
Kitchen - The TV Companion Cookbook - 2001 |
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