1 stick sweet butter
½ cup shallots, chopped
2 garlic cloves, crushed
½ tsp. Serrano chile, seeded and diced
6 large ripe peaches, pitted and diced
2 Tbsp. grated ginger
1 tsp. dry mustard
½ cup maple syrup
¼ cup sherry vinegar
½ bottle white port
½ cup peach nectar
½ cup apricot nectar
** sea salt and freshly ground black pepper

In large saucepan, over medium heat, melt butter. Add shallots, garlic, chile, diced peaches, and grated ginger. Cook without coloring 5 minutes. Add remaining ingredients. Season to taste. Bring to boil, reduce heat, simmer approximately 30 minutes reducing by one third. Stir frequently to avoid burning. Remove from heat. Let cool. Place mixture in food processor. Blend 2 minutes.

Pork Chops

6 double cut pork chops
1 tsp. finely chopped rosemary
¼ cup olive oil
4 large tangerines, juiced
** sea salt and freshly ground black pepper
6 sprigs rosemary
6 sprigs parsley

In mixing bowl, combine rosemary, olive oil, tangerine juice, salt, and pepper. Marinate pork chops in mixture 30 minutes. Remove chops from marinade. Place on grill over medium hot coals. Cover. Grill 5 minutes. Turn. Baste with BBQ sauce. Repeat process three to four times until temperature reaches 160°.

Sweet Corn

6 ears sweet corn, husks removed
2 cups coconut milk
2 cups whole milk
1/3 cup minced scallions
1 Tbsp. fennel seeds
1 jalapeño pepper, stem and seeds removed, minced
to taste sea salt and freshly ground black pepper

In mixing bowl, combine milks, scallions, fennel seeds, Jalapeno pepper, salt, and pepper. Soak ears of corn in mixture 10 minutes. Drain corn. Grill corn over medium hot coals turning frequently 5 to 10 minutes

Grilled Heirloom Tomatoes

3 large heirloom tomatoes
2 cloves garlic, minced
2 Tbsp. finely chopped parsley
¼ cup olive oil
1 tsp. honey
2 Tbsp. balsamic vinegar
** sea salt and freshly ground black pepper

Core tomatoes. Cut in half horizontally. Place in baking pan cut side up. In mixing bowl, combine garlic, parsley, olive oil, honey, vinegar, salt, and pepper. Pour dressing over tomatoes. Let stand 15 minutes. On hot grill, place tomatoes cut side down. Grill 2 to 3 minutes or until lightly caramelized. Turn over. Repeat process. Place tomatoes back in baking dish. Baste with remaining dressing. Bake on grill for another 5 minutes.

Assembly

Transfer pork chops to serving plate. Serve with sweet corn on the cob and heirloom tomatoes. Garnish with bouquet of rosemary sprigs and parsley.