Rating: 2 stars
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Use a mild-flavored beer (such as a pilsner) for the best results; heavier beers, such as stout or porter, will make the sauce bitter.

Bruce Aidells
Recipe by Cooking Light June 2005

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Yield:
5 cups (serving size: 1/4 cup)
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Ingredients

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Directions

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  • Heat olive oil in a large saucepan over medium heat. Add onion; cook 5 minutes or until tender, stirring occasionally. Add peaches, black pepper, salt, and garlic; cook 1 minute, stirring frequently. Stir in beer and remaining ingredients, and bring to a boil. Reduce heat, and simmer, uncovered, 30 minutes. Place half of mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean dish towel over opening in blender lid (to prevent spills). Process until smooth. Pour pureed mixture into a medium bowl. Repeat procedure with remaining mixture.

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  • Note: Refrigerate sauce in an airtight container for up to 10 days.

Nutrition Facts

59 calories; calories from fat 20%; fat 1.3g; saturated fat 0.1g; mono fat 0.8g; poly fat 0.2g; protein 1.2g; carbohydrates 12g; fiber 0.9g; iron 0.7mg; sodium 350mg; calcium 27mg.
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