2 Reviews

I used 4 cups of very ripe sweet fresh peaches instead of the jam; put all the ingredients (except the Grand Marnier)into a saucepan and simmered until thick. Added the Grand Marnier after removing it from the heat. I used the sauce to glaze two pork tenderloins which I roasted in the oven. Wonderful flavours!

1 person found this helpful. Was it helpful to you? [Yes] [No]
Elly in Canada October 04, 2007

You have a real winner here. I could not find the peach jam so had to use peach preserves but it worked well for this. After bringing to a boil I tasted it and decided not to add any sugar because it really didn't need any. Everything else was made as written. Used this to grill chicken thigh tonight for friends and reserved some for pouring over the chicken when served. Everyone loved it. thanks for another repeat recipe.

1 person found this helpful. Was it helpful to you? [Yes] [No]
~Nimz~ June 23, 2007
Peach Sauce for Poultry