On Wed, 7 Aug 2019 20:04:07 -0400, Ed Pawlowski > wrote:

>On 8/7/2019 7:45 PM, Je?us wrote:
>> On Tue, 6 Aug 2019 21:48:36 -0500, Hank Rogers >
>> wrote:
>>
>>> Je?us wrote:
>>>> 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.
>>>>
>>>
>>> I never tried pepper on peaches, but always put a good bit on
>>> cantaloupe.
>>
>> I would never have thought to try it.
>>
>If you ever want to compare the flavor of different pepper, try
>watermelon.

Watermelon cleanses the palette, good for neutralising spicy food too.