16 oz peach halves -- drained
1/2 cup packed brown sugar
1/3 cup catsup
1/3 cup vinegar
2 tbsp soy sauce
2 garlic cloves -- chopped
2 tsp fresh ginger root --
1 chopped
1 tsp salt
1 dash black pepper -- fresh
* Use a 16-ounce can of peaches, in syrup or in its own juice for a
less sweet sauce.
Put all the ingredients in a blender and run on high speed until
smooth. Spoon sauce over meat, basting every 15 minutes with the
drippings in pan. If used for outdoor grilling, baste after meat is
about half cooked. Continue basting until meat is done.
Recipe By : Jo Anne Merrill
Serves: 6
Recipe Categories: Barbeque; Fruit; Peach; Sauce
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