Frank's Recipes
Free Recipes Archive




Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998


This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com


MENU

» Cookbooks
» Hints & Tips
» Foodservice
» Links
» My Awards
» My Guestbook
» Recipe Archive
» Software
» Volume Cooking
» Where Are You
» About

Help support this site

 

Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds


Bourbon Peach Sauce


3/4 cup peach preserves
1/3 cup bourbon, preferably sour mash
1/3 cup raspberry or other fruit vinegar
1 tablespoon lemon juice
3/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
3/4 to 1 teaspoon hot pepper sauce

This sweetly spiced sauce is just right for a slab of ribs, a heap of drumsticks, or a hunk of ham. Tangy vinegar cole slaw and a mess of fried onion rings complete this hearty plate.

Meat: Makes about 1-1/4 cups; enough to sauce 3 pounds of ribs, 2 pounds of drumsticks, or 2 pounds of ham steaks

In a small saucepan, combine all ingredients except hot pepper sauce. Simmer over medium-low heat, stirring often, until lightly thickened, about 10 minutes. Stir in the hot pepper sauce to taste.

The sauce can be made up to a month ahead and refrigerated. Reheat before brushing on during the last 10 minutes of grilling.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.