Makes 1 quart. Recipe is by chef David Burke, of New York City, who says the glaze can be used for beef, chicken and pork.
½ cup butter
½ cup sugar
4 peaches, unpeeled
2 tbls. red wine vinegar
2 bottles Samuel Adams Boston Lager
1. On stove-top on medium heat, melt butter in a sauce pan and add sugar. Cook until sugar lightly caramelizes.
2. Cut up peaches, add to pan and cook until peaches begin to fall apart.
3. Add red wine vinegar and Boston Lager and simmer for 5 minutes. Purée in a blender.
4. Apply glaze to meat 2 to 3 times at 10-minute intervals in the last 30 minutes of cooking time to set the glaze and make it good and sticky.
Copyright © 2015, Capital City Press LLC • 7290 Bluebonnet Blvd., Baton Rouge, LA 70810 • All Rights Reserved