Brandied Peach Glaze

Brandied Peach Glaze


1 cup Torani Peach syrup

1/2 cup brandy

1 tsp. balsamic vinegar

1/2 tsp. curry powder

Salt and pepper


In a small saucepan, reduce the brandy and syrup by half. Stir in vinegar, curry powder, salt and pepper to taste, and simmer for 5 minutes. Use as a glaze for pork chops, pork tenderloin, or baby black ribs. Yields about 3/4 cup.