The first batch of freestone peaches showed up at my local farmer’s market last Saturday. I bought so many the paper bag they put them in started to tear as I carried them walking home. I had to stop at a local pub, where I asked for one of their carry-out bags so that I could get them all home.
I’ve been snacking on them, putting them on ice cream, adding them to my morning cereal. They’re getting pretty ripe so I decided to use most of my remaining peaches to make barbecue sauce – it’ll make a great gift for one of my favorite fathers.
I got the basic recipe (for peach barbecue sauce) last year at the farmers’ market, but can’t for the life of me remember who gave it to me. I searched online and never found the same recipe, so I can’t provide an original source. As usual, I made a few modifications: I increased the amount of peaches, I didn’t have brown sugar so I substituted white sugar and sorghum (I also didn’t have the more commonly-used molasses on-hand), I substituted dried mustard for prepared mustard (this was actually a mistake on my part but I like the extra kick the dry mustard adds), and finally I decided to add bourbon.
This is really quick to make – peel and chop the peaches, throw everything together, simmer for about 10-15 minutes, puree and you’re done. The end result is a thick, sweet, tangy barbecue sauce. I took a pint to a party last year and it was gone within an hour. What could be better than fresh, easy, and delicious?
In a large saucepan combine:
- 6 ripe peaches (peeled and pitted), roughly chopped
- 4 Tbsp. Worcestershire sauce
- 2 Tbsp. cider vinegar (preferably unfiltered)
- 1 1/3 c. brown sugar (or 1 1/3 cups white sugar + 2 Tbsp molasses or sorghum, which is what I used)
- 3.5 c. ketchup
- 4 Tbsp. light corn syrup
- 2 Tbsp. mustard powder (I like Colemans)
- 1/2 tsp. cinnamon
- 1/3 c. bourbon (I used Jack Daniels)
Simmer for about 10-15 minutes. Remove from heat. Puree with an immersion blender or puree in batches using a food processor or blender.