On my ever evolving quest to diversify my condiment shelf in the fridge, I started doing fruit based barbecue sauces a little while ago. It varies as the seasons advance: cherries, blueberries, peaches, plums, they and more all have a place in a fairly consistent formula to bring it together. This is the recipe for Peach Barbecue Sauce…..with occasional substitution options throughout.
Peach Barbecue Sauce
1 tsp Mighty Trio Organics canola oil
1 tsp salt
2 medium onions, peeled and coursely chopped
4 cups pitted and chopped peaches (can use cherries, berries or a mix of fruit)
1 small can tomato paste
1/4 cup pure maple syrup (the darker the better; or use honey, sugar or blackstrap molasses)
1/2 cup rice wine vinegar
2 Tbsp fresh thyme leaves *
1/2 tsp freshly ground black pepper
*Note the fresh thyme can be substituted with fresh cilantro or if you are using another fruit besides peach, my favourite combinations with fruit are cherry-fennel seed, blueberry with nutmeg and fresh chilli, plum with ground coriander or as it gets into fall, using pumpkin and sage).
Place the peaches in a blender and puree until smooth. Set aside.
In a medium saucepan, saute the onions and salt in oil over medium high heat for 3 or 4 minutes, until starting to soften. Reduce heat to medium and saute for a further 3 or 4 minutes until just starting to brown lightly. Add the peach puree and simmer for 1-2 minutes to draw out the peaches natural sugars. Add the tomato paste, maple syrup, vinegar and fresh thyme. Reduce heat to medium low, simmer for 15-20 minutes, stirring occasionally to prevent sticking. Puree to a smooth consistency. (A hand blender in this situation works great). Finish with black pepper and stir it in after it’s off the heat. Makes about 4 cups. Use on grilled chicken, fish, eggplant or any summer squash.