Peach-Habanero Chile Sauce

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 2 tablespoons butter 
• 8 ounce bottled clam juice 
• 1 tablespoon cornstarch 
• 3  garlic cloves finely chopped
• 1  habanero chile finely chopped
• 2 tablespoons olive oil 
• 1 cup onion finely chopped
• 2  peaches peeled chopped
• 0.5 teaspoon salt 
• 1  shallots finely chopped
• 0.5 cup water 
• 0.5 cup white wine 

Equipment

• food processor
• frying pan
• sauce pan
• blender

Directions

1. Melt butter with oil in a large nonstick skillet over medium-high heat.
2. Add onion; saut 3 minutes or until onion is tender.
3. Add garlic and shallot, and cook 1 minute.
4. Add habanero chile; cook 1 minute. Stir in peaches, and cook 3 minutes.
5. Add wine; cook 3 minutes. Stir in clam juice, and cook 2 more minutes.
6. Process peach mixture in a food processor or blender until chunky, stopping to scrape down sides; stir in salt and pepper.
7. Place peach mixture in a saucepan over medium-high heat. Stir together cornstarch and water, and stir cornstarch mixture into peach mixture. Bring to a boil; boil 1 minute or until thickened, stirring constantly.
8. Serve warm over Pecan-crusted Trout.