INGREDIENTS:1 lb. peaches, pitted, chopped 12 oz. peach nectar 1 Tbsp. butter 1/3 cup onion, minced ½ cup celery, minced 1/8 tsp. salt 1 tsp. sugar ½ tsp. pink peppercorns, crushed 2 Tbsps. cornstarch ½ cup cold water 1 tsp. cilantroDIRECTIONS:1. In a food processor, purée the peaches with the peach nectar until smooth. Cover to prevent browning; reserve. 2. In a large pan, melt butter and sauté onion and celery until limp but not brown. Stir in salt, sugar and peppercorns. Add puréed peach ...

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