Fresh Peach and Ginger Sauce Recipe

By
Joshua Bousel
a photo of Joshua Bousel, a Contributing Writer at Serious Eats
Joshua Bousel
Joshua Bousel is a Serious Eats old-timer, having started sharing his passion for grilling and barbecue recipes on the site back in 2008. He continues to develop grilling and barbecue recipes on his own site, The Meatwave, out of his home base of Durham, North Carolina.
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Updated August 30, 2018
20120617-211071-peach-sauce.jpg
Photographs: Joshua Bousel

Recipe Details

Fresh Peach and Ginger Sauce Recipe

Active30 mins
Total30 mins
Makes2 cups

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  • 1 1/2 lbs fresh peaches
  • 1 tablespoon butter
  • 1 tablespoon finely minced shallots
  • 1 tablespoon minced fresh ginger
  • 1 medium clove garlic, finely minced (about 1 teaspoon)
  • 3 tablespoons dark brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2茶匙黄芥末粉
  • 1 tablespoon bourbon
  • Kosher salt to taste

Directions

  1. Bring a medium saucepan filled with water to a boil over high heat. Blanch peaches in boiling water for 1 minute. Remove, let sit until cool enough to handle, then peel, pit, and roughly chop the peach flesh. Discard peels and pits.

  2. Melt butter in a medium saucepan over medium heat. When foaming subsides, add shallots and cook, stirring frequently until softened and just starting to brown, about 5 minutes. Stir in ginger and garlic and cook until fragrant, about 30 seconds.

  3. Add chopped peaches, brown sugar, cinnamon, and mustard powder and continue to cook until peaches have softened and released their juices, 10 to 15 minutes. Stir in bourbon, cook for 1 minute more. Season with salt to taste and serve.

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