2 Tbs. Ginger Peach Powder

1/2 Cup of water

2 Tbs. Brown Sugar

*Makes apx 1/2 cup of sauce

2 Tbs. Ginger Peach Powder

1/3 Cup of water

1/4 Cup Brown Sugar

*Makes apx 1/3 cup of glaze

For both recipes: Mix the Ginger Peach powder with the water
and Brown Sugar. Simmer gently and whisk often to fully
incorporate. Do Not Boil! You can add a little extra water if it
is too thick, you can always reduce it back down to the consistency
you want on a gentle simmer. A gentle heat for this stage before it
is heated again in final cooking applications is best. The longer
and hotter you cook this glaze the more potent the Ginger becomes.
This savory Glaze is best applied right at the end of cooking or
even once the meat is fully cooked. A light saucing at the end of
grilling will help the glaze set and adhere, but if left on too long
can burn or be lost on the grill grates.

2 Tbs. Ginger Peach Powder

1/2 Cup Liquid ( Water, Heavy Cream, 
Half and half..)

8-12 Tbs. Powdered Sugar


*Makes apx 1/2 cup of glaze

For a sweet glaze/icing: Mix 2 Tbs of powder with a 1/2C of
water or milk/cream. Simmer gently and whisk often to fully incorporate.
Do Not Boil! You can add a little extra water/dairy if it is too thick,
you can always reduce it back down to the consistency you want on a
gentle simmer. For this application, a thicker paste is better than
being too saucy so it will whip well into powdered sugar. Once you
have a paste, remove from heat and whisk vigorously with 8-12 Tbs of
powdered sugar, adding only 3 Tbs at a time. Taste after incorporating
each time until you reach your desired sweetness level.

Recipe in menu above