I cut up some angelcots, satsumas, saturn peaches and added some cherries to cook down into a sauce for chicken http://i16.tinypic.com/5x7t4io.jpg
I was tempted to put in a little water or white wine but I wanted to see how much juice I would get from just the fruit. 25 minutes of a low simmer I have a nice thick not too sweet sauce. http://i7.tinypic.com/5xfbfic.jpg
I would like to add some savory spices to this. I am thinking tarragon and barely a splash of white wine. I'm open for suggestions.
I cut up some angelcots, satsumas, saturn peaches and added some cherries to cook down into a sauce for chicken http://i16.tinypic.com/5x7t4io.jpg
I was tempted to put in a little water or white wine but I wanted to see how much juice I would get from just the fruit. 25 minutes of a low simmer I have a nice thick not too sweet sauce. http://i7.tinypic.com/5xfbfic.jpg
I would like to add some savory spices to this. I am thinking tarragon and barely a splash of white wine. I'm open for suggestions.
I cut up some angelcots, satsumas, saturn peaches and added some cherries to cook down into a sauce for chicken http://i16.tinypic.com/5x7t4io.jpg
I was tempted to put in a little water or white wine but I wanted to see how much juice I would get from just the fruit. 25 minutes of a low simmer I have a nice thick not too sweet sauce. http://i7.tinypic.com/5xfbfic.jpg
I would like to add some savory spices to this. I am thinking tarragon and barely a splash of white wine. I'm open for suggestions.
I cut up some angelcots, satsumas, saturn peaches and added some cherries to cook down into a sauce for chicken http://i16.tinypic.com/5x7t4io.jpg
I was tempted to put in a little water or white wine but I wanted to see how much juice I would get from just the fruit. 25 minutes of a low simmer I have a nice thick not too sweet sauce. http://i7.tinypic.com/5xfbfic.jpg
I would like to add some savory spices to this. I am thinking tarragon and barely a splash of white wine. I'm open for suggestions.
> I would like to add some savory spices to this. I am thinking
tarragon
Quoted message said:
Quoted message said:
> and barely a splash of white wine. > I'm open for suggestions. > > TIA > > Koko > --- > http://www.kokoscorner.typepad.com > updated 6/24 > > "There is no love more sincere than the love of food" > George Bernard Shaw >
A little nutmeg wouldn't hurt
Ahh, good thought, thanks
Perhaps a little something hot? Chipotle or jalapeno pepper?
Thank you, thank you, thank you. Oh yeah, that's the ticket, Chipotle. Don't know why I didn't think of that. I had tarragon stuck on the brain, which I will probably do another time.
Depends on sweetness but molasses would add flavour and that certain touch.
Dang man, you are full of great ideas, I'll bet a touch of that with the chipotle added in would be great also. The fruits I used are not real sweet so this would work.
I cut up some angelcots, satsumas, saturn peaches and added some cherries to cook down into a sauce for chicken http://i16.tinypic.com/5x7t4io.jpg
I was tempted to put in a little water or white wine but I wanted to see how much juice I would get from just the fruit. 25 minutes of a low simmer I have a nice thick not too sweet sauce. http://i7.tinypic.com/5xfbfic.jpg
I would like to add some savory spices to this. I am thinking tarragon and barely a splash of white wine. I'm open for suggestions.
Could you adapt the fruit stew to a chutney recipe?
