2 Tbs. Ginger Peach Powder
1/2 Cup of water
2 Tbs. Brown Sugar
*Makes apx 1/2 cup of sauce
Savory Glaze:
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.
Chicken Thighs
Pork Chops
Wings
Brisket
Ribs
See how to make this sauce and glaze
How to make Pork Chops and Chicken Wings
How to make Ginger Peach Stir-Fry
Ginger Peach Sweet Dessert Glaze:
Recipe
Method
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.
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