Sunday, June 21, 2009

peach and plum sauce

3 peaches, stones removed, roughly chopped
6 plums, stones removed, roughly chopped
2 cups red wine, we used SheBang!, its made by our upstairs neighbor Morgan
1/2 red onion, sliced
1 Tbsp canola oil
1 Tbsp unsalted butter
1 tsp salt
1/2 tsp black pepper

In a large sauce pan heat oil on medium, when it gets hot, add the onions, salt, and pepper, and saute for 6 minutes. Add in the fruit and wine, cover and simmer for 20 minutes until the peaches have completely softened, and are mushy. Strain into a bowl, getting all the chunks out, and return the liquid to the sauce pan set to medium heat again. Reduce the liquid by half, about 13-15 minutes, and whisk in the butter. Serve immediately with pork, beef, or as a topping for ice cream!

We had a little backyard BBQ and served our amazing sweet, tangy peach & plum sauce with brined pork loin and olive oil smashed green garlic potatoes.

We also made way (WAY!) too much polenta the other day by accident, so we cut the leftovers into wedges and grilled them with some red onion and a drizzle of balsamic vinegar.

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