So the idea of peach bbq sauce has been at the front of the back of my mind for a while now.
Bought a pot of peach slices in juice (I always buy fruit in juice, never syrup) from aldi the other week and saturday was the first decent bbq of the year: ie, with invited friends and significant preparation.
So thought I'd do the peach bbq sauce. For research purposes I hunted down and printed out 5 different peach bbq sauces. The simplest being from gwyneth paltrow - of all people - was just peaches, lemon juice, ketchup and either adobo sauce or soy sauce. The others ran to a lot more ingredients.
So I correlated the common ingredients, disgarded any added syrups, sugars etc. The peaches, in my opinion, were plenty sweet enough. And had at it.
This is an evolved sauce. Ie: I added, tasted, added and made sure I noted down everything I added.
You tend to end up with more ingredients this way, but you get the taste you're looking for.
Okay start by pureeing your peaches. Mine were in a large plastic jar. So I poured off the juice (then drank it) and attacked the peaches - in the pot - with the stick blender. Job done :-)
So to the final recipe:
600 grams pureed peaches (21 oz)
2oz butter
1 medium onion - chopped, you're going to blend the sauce, so coarse chop is fine.
1 tsp ginger paste
8 small or 4 large cloves garlic - rough chopped
1 tsp mad hunky GP
5 good shakes lea & perrins worcestershire sauce
1 heaped tsp wholegrain mustard
2 tsp lemon juice
couple pinches of cinnamon
2 tbs sherry vinegar - any other wine based vinegar will also do
0.5 tsp smoke powder - or few drops liquid smoke (optional) but really made a difference.
0.5 tsp dark soy sauce
2 tbs heinz ketchup.
Sautee the onion, garlic, MH and ginger in the butter until the onion is translucent.
Add the pureed peaches and bring to a simmer.
then add all other ingredients, stir well and blend together with a stick blender. You won't kill all the mustard seeds - and you don't want to, no really you dont :-)
Alternatively (though why you don't own such a cheap and useful gadget as a stick blender is a complete mystery to me ) put through a blender when it's finished cooking.
Taste and add anything you think it needs - more cinnamon etc.
Then on a low simmer, reduce by about 1/3 until it's a fairly thick consistency.
And that's it.
You should notice that all the added ingredients are savoury, the idea here was to produce a non-sweet, fruit based sauce. Which I Think it does. People still thought it was sweet - but most of them were drinking red wine - so I don't think that counts :-)
I don't think it's very sweet at all.
I also made my satay sauce. But we ate twice as much peach as satay. It really is a great sauce, goes with just about everything. And is a real change from the usual sugar or vinegar based bbq sauces.
In my new sauce bowls (small balti dishes) peach top, satay bottom.
Give it a go.
Lexicon.
Balti - balti are curries cooked in stainless steel balti dishes. It's a form of indian cooking that originated in birmingham - england.
Bought a pot of peach slices in juice (I always buy fruit in juice, never syrup) from aldi the other week and saturday was the first decent bbq of the year: ie, with invited friends and significant preparation.
So thought I'd do the peach bbq sauce. For research purposes I hunted down and printed out 5 different peach bbq sauces. The simplest being from gwyneth paltrow - of all people - was just peaches, lemon juice, ketchup and either adobo sauce or soy sauce. The others ran to a lot more ingredients.
So I correlated the common ingredients, disgarded any added syrups, sugars etc. The peaches, in my opinion, were plenty sweet enough. And had at it.
This is an evolved sauce. Ie: I added, tasted, added and made sure I noted down everything I added.
You tend to end up with more ingredients this way, but you get the taste you're looking for.
Okay start by pureeing your peaches. Mine were in a large plastic jar. So I poured off the juice (then drank it) and attacked the peaches - in the pot - with the stick blender. Job done :-)
So to the final recipe:
600 grams pureed peaches (21 oz)
2oz butter
1 medium onion - chopped, you're going to blend the sauce, so coarse chop is fine.
1 tsp ginger paste
8 small or 4 large cloves garlic - rough chopped
1 tsp mad hunky GP
5 good shakes lea & perrins worcestershire sauce
1 heaped tsp wholegrain mustard
2 tsp lemon juice
couple pinches of cinnamon
2 tbs sherry vinegar - any other wine based vinegar will also do
0.5 tsp smoke powder - or few drops liquid smoke (optional) but really made a difference.
0.5 tsp dark soy sauce
2 tbs heinz ketchup.
Sautee the onion, garlic, MH and ginger in the butter until the onion is translucent.
Add the pureed peaches and bring to a simmer.
then add all other ingredients, stir well and blend together with a stick blender. You won't kill all the mustard seeds - and you don't want to, no really you dont :-)
Alternatively (though why you don't own such a cheap and useful gadget as a stick blender is a complete mystery to me ) put through a blender when it's finished cooking.
Taste and add anything you think it needs - more cinnamon etc.
Then on a low simmer, reduce by about 1/3 until it's a fairly thick consistency.
And that's it.
You should notice that all the added ingredients are savoury, the idea here was to produce a non-sweet, fruit based sauce. Which I Think it does. People still thought it was sweet - but most of them were drinking red wine - so I don't think that counts :-)
I don't think it's very sweet at all.
I also made my satay sauce. But we ate twice as much peach as satay. It really is a great sauce, goes with just about everything. And is a real change from the usual sugar or vinegar based bbq sauces.
In my new sauce bowls (small balti dishes) peach top, satay bottom.
Give it a go.
Lexicon.
Balti - balti are curries cooked in stainless steel balti dishes. It's a form of indian cooking that originated in birmingham - england.
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