Mandarin Peach Sauce Recipes

5-SPICE PORK STIR FRY WITH MANDARIN ORANGES

Steps:

• For the pork and peach bbq sauce: Preheat the oven to 400 degrees F. Combine the peaches, brown sugar, ketchup, vinegar, soy sauce, garlic and ginger in a food processor or blender.
• Pat the pork dry with paper towels and sprinkle liberally with salt and pepper. Reserve half (about 2 cups) of the peach BBQ sauce and set aside. Transfer the pork, fat-side up, to a rack over a heavy-bottomed roasting pan and brush the rest of the sauce all over the pork. Add the stock to the bottom of the roasting pan.
• Roast the pork until a meat thermometer inserted into the thickest part reads 140 degrees F, about 1 hour. Transfer the pork to a baking sheet to rest for 10 minutes. Reserve 1 1/4 pounds for the stir fry, and reserve the rest for leftovers or another recipe.
• Remove the rack from the roasting pan and place on the stove over medium-high heat. Whisk in the reserved BBQ sauce and scrape the bottom of the pan to incorporate the browned sauce. Cook until slightly reduced and thickened, about 10 minutes.
• For the stir fry: Cook the rice according to the package directions.
• Add 2 tablespoons of the sesame oil to a small saute pan and heat over medium heat until it begins to shimmer; turn off the heat, add the five-spice powder and cool to room temperature.
• Meanwhile, whisk together the soy sauce, vinegar, orange juice, sugar and cornstarch in a small bowl.
• Slice the pork into 1/4-inch rounds, then slice again to make 1/2-inch-wide strips. Place the pork in a medium bowl and season with the sesame oil and five-spice mixture.
• Heat the remaining 1 tablespoon oil over high heat until very hot in a large skillet or wok. Add the peas, onions and bell peppers and stir-fry until the vegetables begin to soften, about 1 minute. Add the ginger and garlic and continue to stir-fry for an additional minute. Finally, add the sliced pork, the soy-vinegar mixture and scallions and continue to cook until the pork has warmed through, 1 to 2 minutes.
• Cook until the sauce thickens, 1 to 2 minutes. Turn off the heat and give it a few more stirs. Serve over the rice and garnish with roasted peanuts and mandarin oranges, if desired.

MANDARIN PEACH SAUCE

Steps:

• Place peaches in blender container.
• Cover and process on high speed until smooth then pour into small saucepan.
• Combine teriyaki sauce and cornstarch, stir into peaches with sugar fennel, pepper and cloves.
• Bring to boil over medium heat.
• Simmer until sauce thickens, about 2 minutes, stirring constantly.
• Remove from heat and stir in garlic powder.

BRANDIED PEACH SAUCE

Steps:

• Combine the water, brandy, preserves, sugar, and salt in a medium heavy saucepan.
• Bring to a boil, stirring occasionally until the sugar dissolves.
• Reduce the heat to medium, add the peaches and cook for 3-5 minutes, or until the peaches are tender.
• Remove the peaches from the pan with a slotted spoon and place in a serving bowl.
• Cook the syrup until very thick- about ten minutes.
• Toss with the peaches and vanilla.
• The sauce can be served immediately, or can be served at room temperature or chilled.

BLACKJACK BOURBON PEACH SAUCE

Steps:

• In a small saucepan, combine all ingredients except the hot pepper sauce.
• Simmer, over medium-low heat, stirring often, until lightly thickened, about 10 minutes.
• Stir in the hot pepper sauce to taste.

BAKED HAM WITH WALNUT PEACH SAUCE

Steps:

• Preheat oven to 325°F.
• Put the ham in a shallow baking pan.
• With a sharp knife, score the ham in a diamond design.
• Add 1 cup of water to the bottom of the pan.
• Cover pan securely with foil and bake for 1 hour.
• Uncover the ham and brush with 1/2 cup of peach preserves.
• Bake uncovered, 30 minutes longer, basting occasionally.
• Meanwhile make the sauce: In a medium saucepan, combine the nectar, chicken broth and cornstarch and stir until smooth.
• Add remaining 1/2 cup peach preserves and the brown sugar and bring to a boil, whisking occasionally.
• Simmer the sauce until thickened.
• Add the walnuts and peaches and simmer 1 minute longer.
• Whisk in the mustard, lemon juice and salt and pepper to taste. Serve the ham sliced with the sauce on the side. From Gourmet, March 1999.

SPICY MANDARIN SPINACH SALAD

Steps:

• Combine reserved liquid from mandarin oranges, canola oil, olive oil, mustard, cloves, and Chinese five-spice powder in a jar with a tight-fitting lid; seal jar and shake vigorously until the dressing emulsifies.
• Melt butter in a saucepan over medium heat. Stir pecans and sugar into the butter; let simmer until hot, 1 to 2 minutes. Season the pecans with rosemary and cayenne pepper; continue cooking another 1 to 2 minutes. Remove from heat and drain pecans on a plate lined with paper towels.
• Toss spinach leaves and green onion together in a large mixing bowl; top with mandarin oranges and pecans. Drizzle dressing over the salad to serve.

MANDARIN CHICKEN SAUTE

Steps:

• Heat oil in a large skillet over medium high heat. Brown chicken in oil for 2 to 3 minutes, then reduce heat to low. Cover and saute for 8 to 10 minutes or until cooked through and juices run clear. Remove chicken from skillet and keep warm.
• In the same skillet, combine the broth, vinegar, honey, jelly beans, red pepper flakes, garlic and ginger root. Simmer over medium heat until liquid is reduced by half, then remove from heat and let stand 5 minutes.
• Remove jelly beans from sauce; stir in almonds and green onion. Slice reserved chicken and place on a platter. Spoon sauce over the top and garnish with jelly beans and cilantro.

MANDARIN GLAZED PORK CHOPS

Steps:

• Brown pork chops on both sides in hot oil.
• Drain mandarin oranges, saving juice.
• Combine 1/2 cup juice with remaining ingredients; pour over pork chops.
• Pour oranges over all.
• Cover and simmer gently for 45 minutes or until chops are tender.