On Tue, 6 Aug 2019 19:34:35 -0400, Ed Pawlowski > wrote:

>I saw a simple recipe that had some of my favorite things to eat. Sure,
>I'll try that. The recipe was in an email from Falk Culinair. I
>happened to have a couple of big tasty peaches and was making grilled
>pork chops.
>
>So, I cut the peaches, added the other stuff and cooked. Whipped it up
>as instructed. Tasted it and then tossed it. I think one problem was
>too much pepper. It did not have a pleasant peachy taste that I though
>it would have. It was overpowered by the pepper but still had an odd
>flavor.
>
>Sticky Peach Sauce
>4 to 6 peaches, pitted, peeled and sliced
>¼ to ½ cup honey (depending on how sweet your peaches are)
>¼ cup bourbon
>1 tsp salt
>½ tsp freshly-ground black pepper
>
>Combine all ingredients in your Falk Dutch Oven and cook over medium
>heat until your peaches are soft. Puree with an immersion or regular
>blender until smooth. Adjust seasoning if necessary. We like to serve
>this with pork that is grilled or cooked in our slow cooker.

For me I'd either omit the pepper completely or use a very small
amount. Peaches + pepper = no thanks, IMO.