- 2 cups fresh peaches - peeled, pitted, and diced
- 2 cups dry white wine
- 4 tablespoons roast drippings
- 1/2 cup white sugar
- 4 tablespoons rice wine vinegar
- 1/4 teaspoon dried thyme
- 1 tablespoon coarse-grain mustard
- salt and ground black pepper to taste
- Combine peaches, white wine, roast drippings, sugar, rice wine vinegar, and thyme in a saucepan. Cook over medium-low heat until sauce has thickened, about 30 minutes. Remove from heat.
- Stir in mustard and season with salt and pepper. Puree sauce with a stick blender.
09/04/2019
recipepes.com
peach gravy, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
