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 mixture to saucepan; heat until boiling.
3. Dissolve cornstarch in water and stir into boiling mixture. Heat and stir until thickened.
4. Stir in cilantro; remove from heat; cover and refrigerate. Reheat before serving. Serve with grilled seafood, meat or poultry.NUTRITIONAL INFORMATION:PER ¼ C: Calories 40 (18% from fat); Fat 1g (sat. .5g); Protein 0g; Carbohydrates 8g; Sodium 30mg; Cholesterol 0mg; Fiber 1g
SERVINGS:1 quartFrom:Recipe from the California Tree Fruit Agreement
PHOTO CREDIT:Photo Credit: ALIFORNIA TREE FRUIT AGREEMENT