Peach-Jalapeno Pork Demi Glace

(Makes about 8 oz.)

  • ½ tsp.  Olive Oil
  • 1 tbsp.  Finely Diced Caramelized Shallots
  • 1 tbsp.  Minced Fresh Jalapeno
  • ½ tsp.  Minced Garlic
  • 2 oz.  Tequila
  • 3 tbsp.  Peach Jam
  • 1 tbsp.  Orange Juice Concentrate
  • 1 tbsp.  Fresh Lime Juice
  • 4 oz.  Bonewerks Culinarte Demi Glace de Porc Classic
SAUTE shallots, jalapeno and garlic in olive oil. Add tequila, peach jam, orange juice concentrate and lime juice. Bring to a boil; reduce by 1/3.
STIR in Bonewerks Culinarte Demi Glace de Porc Classic; return to a boil and serve.