Smoky cumin and the heat of Madras curry permeate this easily-prepared glaze. Together they provide faintly smoldering flavor elements that linger on the palate and temper the sweetness of the sugared peach nectar.
• 2 cups peach nectar
• 1/2 tbsp Madras curry powder
• 1/2 tsp cumin
• 1 tbsp white sugar
1. Add all ingredients to a saucepan, stirring until sugar dissolves. Bring to a vigorous boil and sustain boil for 8-10 minutes, gently stirring approximately every 2 minutes.
2. Reduce heat and simmer on low heat until pan content reduces volume by half. Let cool for 20-30 minutes, then brush onto meat.