Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 3 \N | Fresh peaches, pealed, pitted, and sliced |
| 1 medium | Diced carrot |
| 2 \N | Cloves crushed garlic |
| 11 \N | Habs |
| \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.