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August 2006 Issue
Peaches
by J. Sinclair
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I know. I covered peaches this same time last year. What can I say? I love them! Besides, most people think about sweet recipes when they think of peaches. So, this year, I'm paying homage to the savory side of peaches. Instead of pies and cobblers, I'm offering you recipes for BBQ sauce and curried pork chops! And if you think peaches don't belong in these recipes, you've got another think coming!!!

Peaches lend a touch of sweetness and a lot of moisture to a wide variety of recipes. Enjoy them year round in their canned and frozen state, but take full advantage of them now, when you can pop them in your mouth and into your recipes with sweet abandon! Yum!!!

 

Peach BBQ Sauce

  • 32 ounces peeled, sliced peaches
  • 2 tablespoons cornstarch
  • 1 1/2 cup red wine vinegar
  • 1 cup cooking oil
  • 1 cup brown sugar
  • 3/4 cup maple syrup
  • 3 tablespoons lemon juice
  • 2 tablespoons Dijon mustard
  • 1 tablespoons Worcestershire sauce
  • 1 clove garlic, minced
  • 1 teaspoon cinnamon
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground ginger
Puree the peaches in a blender. Dissolve the cornstarch in a little water. Combine all of the ingredients in a saucepan and bring to a low boil. Reduce the heat and simmer for 30 minutes, stirring frequently to prevent burning. Allow to cool.
  • Yields: About 3 cups sauce
  • Preparation Time: 30 minutes
 

Curried Peach Pork
  • 8 pork chop, boneless 1/2" thick
  • 1/8 cup flour
  • 1 tablespoon butter
  • 1 tablespoon oil
  • 1/2 small onion chopped
  • 1 teaspoon curry powder (mild)
  • 1/2 teaspoon ginger, ground
  • 1 cup chicken broth
  • 1/4 teaspoon seasoned salt
  • 1 tablespoon lemon juice, fresh
  • 1/2 cup peach juice
  • 2 medium peaches sliced
  • 2 tablespoons peach jam
  • 2 tablespoons cold water
  • 4 teaspoons cornstarch
Dredge the pork chops lightly in flour.

Melt the butter and oil in a large sauté pan over medium-high heat and cook the pork chops, undisturbed, for about 4 to 5 minutes, until nicely browned on the bottom. Turn them over and cook about 4 to 5 minutes longer until they are nicely browned on the second side. Remove from the pan.

Using the same pan, lower heat to medium-low, add the diced onions, and cook, stirring occasionally until the onions are soft and sweet (about 10 minutes). Add the curry powder and powdered ginger and cook one minute longer. Add the chicken broth, seasoned salt, lemon juice, and peach juice. Return the pork chops to the pan, bring to a simmer, and cook, covered, for 30 minutes. Add the sliced peaches and cook, uncovered, for 5 more minutes. Remove the pork and peaches and place them on dinner plates.

Bring the sauce to a boil and add the peach jam. Mix the cornstarch with the cold water and stir into the sauce. Cook until the sauce thickens, then cool. Pour the sauce over the pork and peaches and serve.

  • Yields: 8 servings
  • Preparation Time: 1 hour


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