30 minutes
A delightful glaze made with peaches, white wine, and whole-grain mustard, perfect for adding a burst of vibrant flavor to your dishes.
Frozen Peaches, cut into 1-inch chunks
0 oz
Fresh Peaches, peeled, pitted, and cut into ½-inch wedges
each
cups
cups
cups
sprigs
Whole Grain Mustard
tablespoons
1. Simmer Peaches and Wine
In a small saucepan, combine the peaches, white wine, granulated sugar, ¼ cup of rice vinegar, and the thyme sprigs. Bring this mixture to a gentle simmer. Simmer the mixture until it reduces to about 2 cups, which should take around 30 minutes.
2. Stir in Vinegar and Mustard
Once the mixture has reduced, stir in the remaining 1 tablespoon of rice vinegar and the whole-grain mustard.
3. Remove Thyme and Keep Warm
Remove the thyme sprigs from the saucepan, cover the glaze, and keep it warm until you're ready to serve.
Swap out peaches for another stone fruit like apricots, plums, or cherries. Add a splash of balsamic vinegar for depth and a slight reduction in the white wine for a sharper tartness. This glaze can be excellent on pork chops or a roasted duck breast.
Replace the peach with citrus marmalade or fresh citrus juice (orange, lemon, or lime), and infuse the glaze with fresh herbs like thyme or rosemary. This variant would be delightful on chicken or fish, especially salmon.
Use berries (raspberries, blackberries, strawberries) in place of peaches and port wine instead of white wine. Introduce a bit of heat with a pinch of chili flakes or a swirl of sriracha. This glaze is a perfect complement to gamey meats like lamb or venison.
Substitute peaches with mango for a tropical twist and add minced jalapeno for heat. This can be a great glaze for shrimp skewers or a mahi-mahi fillet.
Use apple cider or apple juice concentrate in place of peaches and a robust Dijon mustard to fortify the savory aspect. This variant would be a hit on a roasted turkey or pork loin.
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