Peach-Mustard Glaze

I'm starting to see a pattern here with my bourbon-infused recipes.  I don't even drink bourbon.  I don't even like bourbon (straight).  WE don't drink bourbon, but we have a good friend who does, and he adheres to his own BYOB policy when he comes over.  Then he leaves the rest here.  Then I'm forced, FORCED I tell you, to figure out what to do with it.  As you may know, I try to get out of frying whenever I can.  This peach-mustard glaze helped me escape the fryer.  I am forever indebted.  I decided to grill some peach halves too, for presentation, you know.  Presentation is important!  Now remind me of that next time I go to the grocery store or Wal-Mart COMPLETELY lacking in presentation.

Yield:  1/14 cups



Peach-Mustard BBQ Sauce




3 tablespoons unsalted butter
2 tablespoons minced onion
2 cloves garlic, minced
3 tablespoons cider vinegar
1/2 cup whole-grain mustard
1/4 cup Dijon mustard
3/4 cup peach jam or preserves (I used APRICOT)
1 tablespoon bourbon
1/2 teaspoon kosher salt



Melt the butter in a saucepan over medium heat. Add the onion and garlic and cook until translucent, about 3 minutes. Add the vinegar and boil until almost completely reduced and the mixture looks like wet sand, about 4 minutes. Whisk in both mustards and the jam or preserves. Simmer, whisking, until jam melts, about 1 minute. Remove the pan from the heat and stir in the bourbon and salt.


Adapted from Food Network Kitchen.