Thursday, July 26, 2012

Peach Reduction

Do not add sugar to this peach reduction or you will end up with a product that I believe is too sweet to use as a savory drizzle. Actually sugar would make more of a jelly consistency and that's not what we are going for here. The peaches have natural sweetness. Without added sugar the end result will be a slightly tart, sticky, sweet glaze that is perfect. I'm considering trying this with cheesecake. A sweet cheesecake recipe would be greatly enhanced with the tangy flavor of this peach reduction topping.


Here's the recipe.

Peach Reduction 

20 or so very ripe peaches
large cook pot
watchful eye



Peel peaches and remove the pit from about 20 really ripe peaches

Place the peaches in large cook pot and smash them up to release some of the juices, cook this over

medium to low heat.

Bring the peaches to a boil.

Reduce the heat to low, and stir and watch, then stir and watch some more.

Once the peaches have become a thick deep golden color, take them off the heat to cool.

Place cooled peach reduction in the refrigerator.

Drizzle at will.

I found this especially scrumptious over baked sweet potatoes.
What a flavor explosion. Microwaving the sweet potato until soft is this quickest coolest way to make them, especially when it's about a billion degrees and the humidity makes you want to stick your head in the freezer.

Uncomplicated, powerful ingredients rock my world.

I added a sprinkling of salt just to balance all of the flavors.

Next time, I want to try this peach reduction topping on some grilled asparagus and grilled chicken.


If you make it, let me know what you spooned it over. Hey, a hot buttered biscuit would be good too.

No butter needed with the sweet potato. The peach reduction  was simply just enough.





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