Peach Rum Sauce

recipe from local kitchen

– 3½ lbs peaches ($2.50/lb @ Venice FM)
– ½ cup sugar
– ½ cup raw sugar (organic turbinado)
– ½ cup brown sugar
– 1½ cups spiced dark rum
– 2 tbsp lemon juice
– large pinch salt

SUGARS. I liked the depth of flavor that came from mixing the 3 types of sugar. She suggested cutting back if your peaches were nice and sweet—which I started out doing—but the sauce still ended up a tad sugary for my taste. No matter, another glug of rum evened things out.

Besides all the normal sweet concoctions—ice cream and pound cake especially—I’m intrigued by her ideas to use this as a glaze over chicken and pork.


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