This recipe originally called for fresh peaches but it is January and way off-season for fresh peaches so I improvised with canned peach slices. I followed the rest of the recipe as written other than I let the mixture cool slightly before blending it - 'cause I really don't want boiling hot peaches splattering on me!
I'm thinking I'll marinate a pork tenderloin in the sauce for a couple hours and then grill it - I'll update with a photo of how it turns out.
Click the link below to read the original recipe.
1 T. vegetable oil
salt and pepper, to taste
2 cans peach slices, drained
1/4 cup water
1/3 cup prepared yellow mustard
1 t. Worcestershire sauce
2 T. molasses
pinch of cayenne pepper
In a medium skillet, combine the onion, oil and a pinch each of salt and black pepper. Saute over medium heat until soft and starring to brown, about 6 minutes. Add the peach and 1/4 cup water, saute until heated thru. Stir in remaining ingredients; bring to a simmer and cook to infuse the flavors, about 3 minutes.
Let cool a few minutes. Carefully pour the sauce into a blender and puree until smooth (leave the lid slightly ajar and put a dish towel over the top to protect from splattering. Store in the refrigerator for up to 3 weeks.
makes 1 1/2 cups
original recipe from Trisha Yearwood, found here on good morning america
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