A tasty tribute to Loyd’s Aunt Glo, this dish takes baked chicken to the next level.

1/2 cup peach nectar
1/2 cup brandy
1/4 cup olive oil
2 medium shallots, minced
2 tablespoons brown sugar
1 teaspoon salt
1/4 teaspoon ground black pepper
4 pounds chicken breasts, skin on
1 jar peach preserves (12 ounces)
4 plums, sliced
1 cup halved seedless green grapes

1. In a large bowl, combine nectar, brandy, olive oil, shallots, brown sugar, salt and pepper.

2. Place chicken in mixture and turn to coat. Cover and refrigerate for several hours or overnight. Reserve marinade.

3. Preheat oven to 350 degrees. Place chicken in a roasting pan, skin side down. Bake 15 minutes.

4. Turn chicken, baste with reserved marinade and bake 30–40 minutes more or until chicken is cooked through.

5. While the chicken bakes, heat the preserves in a saucepan and bring to a boil. Add sliced plums and grapes and simmer until softened. Serve warm chicken topped with the fruit sauce.

Serves 8.