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Saturday, January 30, 2010

Peach Sauvignon Sauce

It can be difficult to find healthy dried fruit, unless you buy it in peak season and dry it yourself. Most dried fruits found in stores contain added sugar and oil, so when I find fruit dried without additives, I stock up for winter months.

I recently discovered oil- and sugar-free dried peaches at Fairway and fell in love. Juicy and sweet, plump and overwhelmingly peachy, they are my new favorite snack. I love them so much that I turned them into a sauce, which I paired a jerk-rubbed pork loin. This sauce would also work well with grilled chicken breast, halibut or tofu triangles, seasoned with a dry rub of ground thyme, allspice and chili peppers to counter-balance the slightly sweet sauce.

Sauvignon Blanc is a great wine for making savory sauces because it is dry instead of sweet, fruity and slightly sour. If you don’t have it on hand, substitute another dry and fruity wine like Pinot Grigio.

This recipe makes about a cup and a half of thick, rich sauce, just the right amount for a pound and a half of pork loin. If you prefer a thinner sauce, or want more volume, increase the wine to 2 cups.

-4 dried, unsweetened peach halves, roughly chopped
-1.5 cups Sauvignon Blanc
-Pinch sea salt

Add the peaches and wine to a small saucepan. Warm over low heat and simmer for 10 to 15 minutes, until the wine has reduced and the peaches have plumped. Set the mixture aside to cool to room temperature, giving the peaches time to fully re-hydrate.

Puree the sauce in a food processor with a small pinch of sea salt. Taste and adjust seasoning if necessary. When ready to serve, gently re-warm over low heat.

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