In a saucepan, dissolve peach jam over low heat. Stir in mustard and bourbon until mixture is a smooth, medium consistency. This can be used as a glaze if you are using indirect heat, or as a finishing sauce. Very Good!!! Yield: 2 cups
Source: Bruce Bjorkman, Born-2-Que Krew, Salem, OR
Posted to EAT-L Digest 16 Sep 96
Date: Tue, 17 Sep 1996 08:36:02 -0700
From: Carey Starzinger <cstarz@TELEPORT.COM>
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