INGREDIENTS:1 lb. peaches, pitted, chopped 12 oz. peach nectar 1 Tbsp. butter 1/3 cup onion, minced ½ cup celery, minced 1/8 tsp. salt 1 tsp. sugar ½ tsp. pink peppercorns, crushed 2 Tbsps. cornstarch ½ cup cold water 1 tsp. cilantroDIRECTIONS:1. In a food processor, purée the peaches with the peach nectar until smooth. Cover to prevent browning; reserve. 2. In a large pan, melt butter and sauté onion and celery until limp but not brown. Stir in salt, sugar and peppercorns. Add puréed peach ...

Register to view this Article

Why Register for FREE?


Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.