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Peach Bourbon Glaze

Peach bourbon glaze made as a bourbon peach sauce reduction with a deeply amber, glossy finish that coats the back of a spoon. This peach glaze recipe simmers down until thick and lacquered for easy summer grilling sauce use on salmon or chicken.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 1 cup
Course: Sauce/Condiment
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Peaches
  • 3 peaches Ripe, peeled, and pureed (about 1-1/2 cups).
Bourbon
  • 0.25 cup bourbon
Brown sugar
  • 3 tbsp brown sugar
Honey
  • 2 tbsp honey
Apple cider vinegar
  • 1 tbsp apple cider vinegar
Soy sauce
  • 1 tbsp soy sauce
Garlic
  • 1 garlic Minced.
Ginger
  • 0.5 tsp ginger Grated.
Cayenne
  • 0.125 tsp cayenne Pinch.

Equipment

  • 1 sheet pan

Method
 

Make the reduction
  1. Combine peach puree, bourbon, brown sugar, honey, vinegar, soy sauce, garlic, ginger, and cayenne in a small saucepan. Stir until the sugar looks dissolved and the mixture is evenly mixed.
  2. Heat over medium heat until the mixture reaches a simmer, stirring frequently. You should see steady small bubbles across the surface rather than a rolling boil.
  3. Simmer for 15-20 minutes, stirring often, until the glaze is reduced by about half. It should coat the back of a spoon thickly and leave a glossy trail when you draw a line with your finger through it.
  4. Taste the glaze and adjust sweetness, bourbon, or heat level as needed. Aim for a balance where the peaches read clearly and the glaze still has enough body to cling.
Serve or store
  1. Use immediately as a glaze for salmon, chicken, or pork. Spoon a thin layer on hot meat so it turns shiny as it warms.
  2. Cool and refrigerate in a covered container for up to 1 week if you’re not using right away. Reheat gently before using so it loosens back into a pourable, glossy glaze.

Notes

Pro tip: For a lacquered sheen, keep the simmer steady (not a hard boil) and stir often so the sugars reduce evenly. Cool completely before refrigerating; store up to 1 week, and reheat gently in short bursts on low heat. Freezing isn’t recommended because the fruit flavor can dull slightly after thawing. Dietary swap: substitute a splash of apple juice for part of the honey if you want a less syrupy sweetness while keeping the same reduction time.