Sauces- Peach BBQ sauce

This is a glazing and finishing sauce that has roots in the savory jams and jellies of the American south. Most any stone fruit can be substituted or mixed into it for more variety or just use what you have on hand. This basic recipe is from Epicurious.


1 pound fresh peaches
3/4 cup chopped sweet onion such as Vidalia
1 1/2 tablespoons minced fresh jalapeño with seeds
1 tablespoon canola oil
1/4cup cider vinegar
1/4 cup bourbon
2 1/2 tablespoons mild honey
2 tablespoons Dijon mustard
3/4 teaspoon light brown sugar
1/4 teaspoon chili powder
1/8 teaspoon dry mustard
1/4 teaspoon kosher salt

Cut an X in bottom of each peach, then blanch in a medium saucepan of boiling water 10 seconds. Transfer with a slotted spoon to a bowl of ice and cold water and cool. Peel peaches and coarsely chop.
Cook onion, jalapeño, and a pinch of kosher salt in oil in a heavy medium saucepan over medium heat, stirring occasionally, until softened, 8 to 10 minutes. Add peaches and remaining ingredients and simmer, uncovered, stirring occasionally, until peaches are very tender, about 30 minutes.
Purée in a blender

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I have a bearing peach tree in my back yard - in Maine!

This looks great. I will try next year.

Thanks for sharing.

Might try this with some of the giant white Okayama peaches you can get here.

Sounds great Jim! I'm going to have to give this a try.

Thanks