Gerry found a recipe for Blackberry Barbecue Sauce and I
knew that some ripe peaches would make another great sauce for chicken or pork
ribs. You’ll want ripe, sweet peaches. I used several online recipes for inspiration.
5 large peaches, peeled and quartered
1 large sweet onion, cut into large thick slices
1T roasted garlic (optional)
½ c. white wine or cooking wine
1 habanero pepper, diced
1 t. mustard seeds
Salt and pepper
Cook the onion in a deep saucepan until softened and add the
peaches and pepper and salt and pepper
Cook on low heat about ½ hour until softened to use an immersion
blender to blend into a fine-to chunky sauce. I take a long piece of aluminum foil and fold
it in thirds and cut a hole in the center to fit the immersion blender. This
stops hot droplets of liquid.
Add the rest of the ingredients and simmer until it is a reduced,
rich sauce (20 min. to 1 hour). Taste for salt and pepper.
¾ c. brown sugar
¼ c. honey
1 T. Worcestershire Sauce
2 t. ground coriander
2 t. smoked paprika
½ c. Peach balsamic vinegar
½ c. Balsamic vinegar (add a few T. Fig or Pear-induced balsamic)
¼ c. Bourbon
Few dashes Liquid Smoke
