Peach BBQ Sauce for #FoodieExtravaganza

Welcome to this month's edition of Foodie Extravaganza.  I went over to The Nibble and discovered that August is National Peach Month.  It is my turn to host this party so I invited the others to join me  in sharing their favorite Peach recipes with our readers.

 

Peaches are a big crop here in Michigan and August is the prime harvest season.  In fact, a neighboring town that is known for it's fruit orchards celebrates with a big Peach Festival the first week of September.  There are parades, carnivals, music, dancing and, of course, peaches.  Peach Pies, Peach Doughnuts, Peach Cakes, Peach Struedels.  You name it.....if it is made of peaches you will find it at this festival.

Each year, I buy a bushel of peaches for us to enjoy.  We eat many of them fresh.  I puree them and pour them on top of pancakes for a FMD friendly breakfast.  I make margaritas, lemonade, salsa, salads, appetizers, pie, cake, and  clafouti.  

I grill them, make an ice cream topping from them, turn them into compotes and preserve them in numerous applications.

For today's recipe I used a mixture of white and yellow peaches.  I found a recipe for Peach BBQ sauce at Epicurious and followed it with a few, very slight adaptations.

I simmered the peaches with onions, jalapeno and spices until the peaches were falling apart tender.

Then I transferred that mixture to a heavy duty blender and pureed away.  It was very hot so use caution when blending.

I transferred it to a mason jar and allowed it to cool before refrigerating.  I only made the one batch but I think that I will be making more to preserve using a water bath system before peach season is complete. 

I brushed it onto some boneless pork loin chops while they grilled and they were to die for.  I was afraid that Frank was going to think the sauce had too much bite but he loved it every bit as much as I.  I used it on burgers and chicken and it was just as wonderful as with the pork.  This recipe is definitely a keeper.

Make sure you stop by and see what other creations are being shared to celebrate National Peach Month.  You will find links to them all following this recipe.

Peach BBQ Sauce

slightly adapted from Epicurious

3 large peaches, peeled, pitted and roughly chopped

1/2 Vidalia onion, roughly chopped

1 small jalapeno pepper,stemmed, seeded and roughly chopped

1 T. olive oil

1/4 c. apple cider vinegar

1/4 c. bourbon

2 1/2 t. honey

2 T. Dijon mustard

1/2 t. brown sugar

1/4 t. chili powder

pinch of kosher salt

In a dutch oven over medium high heat, cook the onion and jalapeno in the olive oil, stirring occasionally, until softened.  Stir in the peaches, vinegar, bourbon, honey, Dijon, sugar, chili powder, and salt.  Bring to a boil.  Reduce heat and simmer, stirring occasionally, until peaches start to fall apart, about half an hour or so.

Transfer mixture to a heavy duty blender and carefully puree until smooth.  Transfer the sauce to a container and let cool to room temperature before covering and refrigerating.  This sauce will keep for up to 1 week refrigerated and can be preserved using the water bath canning method for longer shelf life.

More "Peachy" Recipes

• Halloumi Freekeh Peach Salad by Food Lust People Love
• Honey Peach Ice Cream by Tara's Multicultural Table
• Mini Peaches and Cream French Toast Casserole by Cookaholic Wife
• Peach and Orange Smoothie by Sneha's Recipe
• Peach BBQ Sauce by A Day in the Life on the Farm
• Peach Crumble Bars by Palatable Pastime
• Peach Panna Cotta by Caroline's Cooking
• Peach Sorbet by Hardly A Goddess
• Peach Tomato Salad with Herb Vinaigrette by Culinary Adventures with Camilla