Yield: 1 Servings
|3 \N||Fresh peaches, pealed, pitted, and sliced|
|1 medium||Diced carrot|
|2 \N||Cloves crushed garlic|
|\N \N||Balsamic Viniger|
|\N \N||Salt and Pepper|
Well, ladys and gentelmen, I did it my first successfull sauce! I call it peachy paradise. I would appreciat any advice any one can give me on the recipy including critisisms.
Simmer the peaches, habs, garlic, and carrot untill the carrots are tender, add a pinch of salt and 4 pinches of pepper. spoon the solids into the blender and add a little bit of balsamic viniger. Thin it out to desired consistency using stock from the pot.
Posted to CHILE-HEADS DIGEST V3 #211, by Justin Alexander <justin@...> on Tue, 14 Jan 1997.