Hey guys and gals, I just recently decided to venture into sauces that were not tomato based and a couple of days ago I wound up with a peach bourbon sauce. I've always cooked by eyeballing and constant taste testing so at the moment I can't give exact amounts of ingredients but they include...
- Peaches (pureed in a blender)
- Evan Williams Honey
- Dark Brown Sugar
- White Pepper
- Ghost Pepper
- Nutmeg
- Apple Cider Vinegar
- Applewood Smoked Sea Salt
I then combined all the ingredients into a saucepan and let it simmer for a bit. I've had about 6 people taste it and they really like it, 2 had suggestions that had my mind thinking. The smell is very much of peach but the flavor does not come through as strongly as the smell. Other than adding peach extract, what can I do to bring it out more? Also, just reading over this list what would you add or take out? So far I am playing with the idea of onions and switching over to Jim Beam or perhaps some Knob Creek (What I normally cook with). Thanks in advance guys!
- Peaches (pureed in a blender)
- Evan Williams Honey
- Dark Brown Sugar
- White Pepper
- Ghost Pepper
- Nutmeg
- Apple Cider Vinegar
- Applewood Smoked Sea Salt
I then combined all the ingredients into a saucepan and let it simmer for a bit. I've had about 6 people taste it and they really like it, 2 had suggestions that had my mind thinking. The smell is very much of peach but the flavor does not come through as strongly as the smell. Other than adding peach extract, what can I do to bring it out more? Also, just reading over this list what would you add or take out? So far I am playing with the idea of onions and switching over to Jim Beam or perhaps some Knob Creek (What I normally cook with). Thanks in advance guys!