millions of peaches.

Peaches are all around us these days in the great state of Georgia.  They are sweet, juicy, and taste like summer time.  Aside from enjoying them on their own, I have plans for incorporating these little treasures into salsas, salads, and sauces.  What better a pairing for the Georgia peach than in a good old fashioned barbecue sauce?  None, I say. 

My barbecue sauce is inspired by my Aunt Fran’s.  I remember my mom’s recipe card, splattered with droplets of the makings of many, many batches of that sweet, tangy sauce.  Baby back ribs didn’t stand a chance in our house, cooked in and covered with that sauce.  Over the years, Adam and I have added a few of our own touches, and we’ve found that the recipe adapts easily to different flavor profiles. 

Start with 1/4 Cup of canola oil, and bring it to medium heat.  Add one diced onion, generally- I prefer a sweet one- but purple works well if that’s what you’ve got on hand.  After the onion has softened, add a couple of cloves of minced garlic, and stir for about a minute.  Add 3 peaches, peeled and chunked, along with 1/4 teaspoon of chipotle powder or other smoked pepper- ancho or smoky paprika will work.  (I’ve even reconstituted dried peppers and added them to the sauce.)  Season with salt and pepper and let the peaches break down for a few minutes.  

Then add:

1 Cup ketchup

3 T dijon mustard, I prefer grainy

3 T worcestershire

1/2 Cup water

2 T apple cider vinegar

2 rounded tablespoons brown sugar

juice of half a lemon

Let the pot simmer for 20 – 30 minutes over medium low heat.  Then, taste it and adjust the seasoning to your liking.  At this point, you can add more lemon juice, a touch more sugar, or more heat to create the perfect, balanced bite for your palate.

Then, let it go for another 10 – 15 minutes or so.  Next, puree your sauce in a blender or food processor, or using a stick blender to achieve a smooth consistency.

Taste it again to make sure that you’ve got it just right.

Then, feel free to slather that goodness all over anything you like- a smoked pork butt, brisket, grilled shrimp, baked tofu…

Fruit isn’t just for breakfast and juicing, my friends.  Play with your peaches- or just enjoy biting in and letting the juice run down your face and hands. 

Most importantly, embrace the freshness and share it with those you love.

Happy cooking and eating,

ashli

www.plantoplate.com

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  2. […] sauce using just about any kind of fruit that is in season.  We’ve done it with apples, peaches, and figs, to name a […]

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