Over medium heat in a small heavy pot, sweat onion, garlic and cumin in the butter until soft. Add the crushed peaches and cook, stirring occasionally, for three minutes. Deglaze with the peach liqueur, then the apple cider syrup. Add preserves, mustard and honey. Cook for another 10 minutes, stirring occasionally to prevent burning. Remove the pot from the heat and, when safe enough to handle, stir in minced herbs, lemon juice and season if needed. The glaze may be refrigerated for up to a week.
Brush over cooked pork, grilled quail or roasted chicken during the last 10 minutes of cooking. The dish pictured includes a bone-in pork chop, carrots, peas and sliced peaches glazed in coffee kombucha (available online), pickled mustard seed, farro piccolo, a reduction of the peach glaze, fresh basil, pink peppercorns and sel gris.