Author: Bob and Robin Young

Web Page: http://www.rockinrs.com, http://boisefoodieguild.blogspot.com

1

Peel and de-seed the peach. Cut into chunks. Place the peaches and the mango nectar into a bowl and puree until smooth. Note: We use a submersible blender, aka "Motor Boat"

2

Pour the mango/peach puree into a pan over med-high heat. Reduce until slightly thickened. Add the tarragon in the last 2 minutes of cooking. The final amount should be about ½ cup.

3

This will be good with anything that calls for a naturally sweet, fruity sauce. Pork, seafood, maybe lamb. Keep warm until ready to use. Enjoy!