Make friends with someone who has a big white peach tree in their yard. You won’t regret it. Chances are they have more peaches than they do ideas for using them, just like my friend, Warren, does. He makes a good peach wine but there’s way more tree than he has wine making gear to use them all. Hence why I now have a white peach grilling sauce.
I didn’t go the extra step of calling it a barbecue sauce for the simple reason that no tomatoes or molasses were harmed in the making of it. That’ll be the next go-around and I’ll let you know how it turns out. The iteration you’re looking at here goes very well with pork and chicken and it was a hit with the Friday night gaming crew, so it’ll be back.
- 1 lb fresh white peaches
- 3/4 lb sweet onion, chopped
- 1 tbsp butter
- 1/4 cup bourbon
- 1/4 cup apple cider vinegar
- 3 tbsp honey
- 2 tbsp horseradish dijon mustard
- 1 tbsp maple sugar
- 1/4 tbsp cayenne powder
- 1/4 tbsp kosher salt
- Cut an X on the bottom of each peach. Blanch them in boiling water for 30 seconds. Cool them in ice water, then peel them and chop them up.
- Saute the onion in the butter in a medium sauce pan for 8-10 minutes, until the onion is softened.
- Add the remaining ingredients to the sauce pan. Simmer uncovered until the peaches are very soft (about 30 minutes).
- Puree the sauce in a blender.
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