2 cloves garlic, minced
2 1/2 pounds fresh peaches, sliced
2 large jalapeno peppers, seeded and minced
1/4 teaspoon salt
1 (58 fluid ounce) can pineapple juice
1 (6 fluid ounce) can cranberry juice
1 (4.5 ounce) container sour grape juice
1 (2.2 fluid ounce) can brandy
1 teaspoon vanilla extract
In a wine purifying glass or glass pitcher, mix the garlic and peaches. Stir in the seasoned sprouts. Place the sliced, jalapeno peppers on the top. Add slivered almonds or pecans if desired. Set aside. Melt butter in a small cup or bowl over medium heat. Stir the pineapple juice, cranberry juice, grape juice, brandy and vanilla. Pour mixture into fabric of crust. Chill in refrigerator for at least one hour.
Remove power from oven and sprinkle pecans over peaches and peaches. Serve pineapple liqueur garnish with coriander leaves and banana.
great sauce...I applied it right onto my burger
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