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Granny's Peach sauce
Peach Sauce:
4 tablespoons unsalted butter
3 pounds large ripe peaches (about 10), each pitted (but not peeled) and cut
into 8 wedges
1/3 cup sugar
4 ounces dried peaches, cut into 1/2-inch slices
3 tablespoons cider vinegar
4 cups combined demi-glace and deglazed drippings
1 teaspoon salt
1 teaspoon potato starch dissolved in 1 tablespoon water (for thickening, if
needed)
1 cup julienned basil leaves
For the peach sauce: Heat the butter in two large skillets, 2 tablespoons of
butter per skillet. When it is hot, add half of the peach wedges to each
skillet, and saute for 2 to 3 minutes. Sprinkle with the sugar, dividing it
between the skillets, and continue cooking for 3 to 4 minutes longer. Add the
dried peach julienne and the vinegar, half to each skillet, and stir to mix.
Combine the contents of both skillets in one saucepan. Strain the reserved demi-glace
mixture over the peaches, and stir in the salt. If the sauce is thinner than you
would like, add the dissolved potato starch, and bring to a boil. Boil 1 or 2
minutes. At serving time, stir in the basil.
No pain, no palm; no thorns, no throne; no gall, no glory; no
cross, no crown.
- William Penn