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Recipe Summary

Yield:
Makes 3 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter with oil in a large nonstick skillet over medium-high heat. Add onion; sauté 3 minutes or until onion is tender. Add garlic and shallot, and cook 1 minute. Add habanero chile; cook 1 minute. Stir in peaches, and cook 3 minutes. Add wine; cook 3 minutes. Stir in clam juice, and cook 2 more minutes.

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  • Process peach mixture in a food processor or blender until chunky, stopping to scrape down sides; stir in salt and pepper.

  • Place peach mixture in a saucepan over medium-high heat. Stir together cornstarch and water, and stir cornstarch mixture into peach mixture. Bring to a boil; boil 1 minute or until thickened, stirring constantly. Serve warm over Pecan-crusted Trout.

Source

Marithyme Treasures

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