Peach sauce for meat
Description
Minimal ingredients — excellent result. This thick sweet and sour peach sauce can be served hot or cold. The sauce can easily be preserved for winter by adding a bit of vinegar and pouring it into jars scalded with boiling water. Choose meaty peach varieties if you want a thicker sauce, or the opposite for a thinner consistency. Store the finished sauce in the refrigerator for several days.
Instructions
- 1
Step 1
Prepare the listed ingredients. Choose peaches with firm flesh so the pit separates easily.
- 2
Step 2
Peel the onion and garlic and rinse them in water. Cut them into small cubes. If desired, you can press the garlic using a garlic press. Heat vegetable oil in a cauldron or saucepan and sauté the onion and garlic for about 2–4 minutes until golden brown.
- 3
Step 3
Thoroughly wash the peaches in water and remove the skin. Cut the fruits in half and remove the pits. Slice the flesh into a saucepan or cauldron with the chopped onion, pour in water, and simmer for about 5-6 minutes. Add sugar, salt, and ground black pepper. Simmer for another 1-2 minutes.
- 4
Step 4
Pour the contents of the container into a tall blender glass and blend for 1-2 minutes.
- 5
Step 5
Transfer the prepared sauce to a small bowl or sauce boat, chill, and serve with roasted or fried meat.