 If you're wondering what to do with the slew of peaches you just purchased, look no further. In just about 15 minutes, you have a fancy fruit sauce suitable for company, but just as easily busted out on a Wednesday night to dress up the mid-week chicken and help dodge a boredom bullet. Or avoid chicken fatigue. However you'd like to look at that.
Peach-honey bourbon sauce:
Serves 4
3 tablespoons extra virgin olive oil
1 medium shallot, finely chopped
3 medium peaches (approximately 1 to 1 1/4 pounds), peeled, pitted, and chopped into 1/2-inch chunks
1/8 teaspoon crushed red pepper flakes (optional if you happen to not like a little heat with your fruit sauce)
the leaves from two sprigs fresh thyme
2 tablespoons honey
1 tablespoon bourbon (such as Jim Beam)
kosher salt
freshly ground black pepper
Heat the olive oil in a large skillet, then add the shallot and cook until it's translucent, 2 to 3 minutes.
Add the peaches, crushed red pepper flakes, and thyme, and cook until the peaches are starting to soften, approximately 5 minutes.
Pour in the honey, and cook for 2 to 3 minutes, then add the bourbon, and cook for 2 to 3 minutes more.
Add salt and pepper to taste, and serve the sauce forth with grilled chicken or pork (my two preferred vehicles for the sauce, though I'm totally open to other vehicles - please feel free to offer other options up).
Recipe and photograph copyright 2010, Amy McCoy/Poor Girl Gourmet. May not be reprinted without permission.
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