Smoked Lengua with Nectarine Glaze

Name: Smoked Lengua with Nectarine Glaze
Yield: 4
Ingredients: '1 pound smoked lengua'; '1 jar of black grape jelly'; '2 tablespoons white vinegar'; '1 tablespoon soy sauce'; '1/2 teaspoon grated ginger'; '1/4 teaspoon salt'; '4 large nectarines or peaches, sliced'; '4 tablespoons cornstarch'; 'fresh parsley for garnish'

1
'1 pound smoked lengua'
2
'1 jar of black grape jelly'
3
'2 tablespoons white vinegar'
4
'1 tablespoon soy sauce'
5
'1/2 teaspoon grated ginger'
6
'1/4 teaspoon salt'
7
'4 large nectarines or peaches, sliced'
8
'4 tablespoons cornstarch'
9
'fresh parsley for garnish'

Ingredients

1
'1 pound smoked lengua'
2
'1 jar of black grape jelly'
3
'2 tablespoons white vinegar'
4
'1 tablespoon soy sauce'
5
'1/2 teaspoon grated ginger'
6
'1/4 teaspoon salt'
7
'4 large nectarines or peaches, sliced'
8
'4 tablespoons cornstarch'
9
'fresh parsley for garnish'

Directions

1
'Place the lengua in a pot'
2
'Cover with water'
3
'Simmer until the lengua is tender'
4
'If desired, cook it under pressure'
5
'Debone and slice into thick strips'
6
'Soak the sliced lengua in cold water for 2 hours to remove excess salt'
7
'Reserve 1/4 cup of the cooking broth'
8
'Arrange the slices of lengua on a platter'
9
'To make the glaze, warm the grape jelly over low heat with the vinegar, soy sauce, ginger, and salt
10
Stir frequently until the jelly has melted and the mixture is smooth'
11
'Add the sliced nectarines (or peaches) to the glaze and stir'
12
'In a small bowl, mix together the cornstarch and 2 tablespoons of water'
13
'Add the cornstarch mixture to the glaze and cook, stirring constantly, until it thickens slightly'
14
'Place the fruits around the lengua and pour the glaze over the top'
15
'Cover and refrigerate before serving'
16
'Serve chilled
17
Serves 4.'