Thursday, September 16, 2010

Pork with Peaches, Honey and Red Wine

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Once again, this recipe has resulted from a peculiar form of serendipity: I open my fridge an hour before dinner and discover I'm missing a whole lot of things and have to make do with what happens to be in there (ok, I'll confess to a small sin: I'm often too lazy to go shopping!). On that particular day: pork, peaches and potatoes...

The peaches threatened to mature to the point of being quite inedible! So I had no choice but cook them and I used what I had - a few slices of pork cut in the fillet part, but pork scallops would be equally good for this recipe.

It's really very easy to do and the fruit goes superbly well with the pork! 

Ingredients for 4 persons
-  one pound/500 g of pork in slices (or more if you're very carnivorous), trimmed of fat and floured
-  3 or 4 peaches, peeled and in pieces
-  2 tablespoons honey
-  small glass of red wine
-  one teaspoon of Knorr or Maggi's powdered meat broth or one cube of same, or better still "fond de veau" (but as fas as I know that can only be found in France)
-  salt and pepper to taste

Start with the peach sauce. Peel the fruit and cut it in rough pieces. Put everything - the fruit, the meat cube or powder, honey and wine - in a lidded pot (better if teflon-lined) and cook on a slow fire  until soft. It takes about ten minutes. Be sure to cover your pot so it doesn't dry and add freshly ground pepper at the last minute.

Put a little salt over the pork slices then flour them, shaking off the excess. Pan-fry them (I use a teflon pan with a little olive oil) until golden. Set on a serving dish with boiled potatoes (you can also pan-fry them in oil to make them tastier and prettier) and pour the peach sauce over the meat.

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