For grilled fruit, Paula recommends cooking the glaze in a saucepan, mixing the fruit with the glaze and then grilling it. She then suggests serving the fruit with ice cream, drizzling additional glaze on top. However, Paula Deen?s recipe for bourbon glaze differs by the food she is preparing.
To prepare the glaze for fruit, place 1/4 cup of bourbon in a saucepan and boil for 1 minute to cook off the alcohol. Add 1 cup of butter, 2 cups of light brown sugar, the juice of 2 lemons and 1/2 cup of water. Whisk the ingredients together to dissolve the sugar and simmer the glaze for five minutes before using it.
For pork chops, mix 2 tablespoons Dijon mustard, 1 teaspoon of dark brown sugar and 1 tablespoon of bourbon. Apply the glaze to seasoned pork chops and grill them for 20 minutes. Apply additional glaze before serving.
To prepare a pecan bourbon glaze for roast turkey, melt 2 sticks of butter in a saucepan and add 2 cups of pecan halves. Heat the mixture until the pecan halves are lightly toasted and add 1cup of brown sugar along with 1/2 cup each of molasses, honey and bourbon. Bring the mixture to a boil and lower the heat to simmer for five minutes until it is smooth. Allow the glaze to cool and pour it over the cooked turkey. Reserve some glaze to serve at the table.