Ingredients
Units
Scale
- 15ml (1 tbsp) butter
- 15ml (1 tbsp) oil
- 1 onion, finely chopped
- 1 garlic clove, peeled and crushed
- 4 ripe peaches, washed and chopped
- 30ml (2 tbsp) brandy
- 500ml (2 cups) vegetable stock
- 30ml (2 tbsp) wholegrain mustard
- 15ml (1 tbsp) peach or apricot jam
- 60ml (4 tbsp) double cream
- 30ml (2 tbsp) cornflour [optional]
Instructions
- Heat a large frying pan and gently fry the onion in the butter and oil until translucent, which takes about 5 minutes.
- Tip in the garlic and peaches and give it a stir.
- Crank up the heat and add the brandy and let it sizzle for a minute.
- Add the stock and simmer the sauce for 10 minutes until the liquid has halved.
- Stir in the mustard, jam and cream, which will help the sauce to thicken. (Should you prefer your sauce even thicker, combine the cornflour with a splash of water to create a slurry and slowly drizzle it while stirring vigorously.)
- Serve immediately with your favourite white meat such as chicken, turkey or pork.
Notes
- You can use apricots instead of peaches.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 381
- Sugar: 45.6 g
- Sodium: 97 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Carbohydrates: 49.3 g
- Fiber: 8.2 g
- Protein: 5.6 g
- Cholesterol: 19 mg