Most ripe stone fruits are perfect for making barbecue sauce—peaches, nectarines and apricots are particularly delicious, and it’s a great way to use up those that might be bruised or overripe. Store extra in the freezer for up to 6 months.
Bring a medium saucepan of water to boil and drop in the peaches; cook for a minute, then transfer to a bowl of ice water and peel off the skins.
In the same saucepan, heat a drizzle of oil over medium-high heat and cook the onion for 3-4 minutes, until soft; add the garlic and cook for another minute or two.
Slice the skinned peaches back into the saucepan. Add the remaining ingredients and bring to a simmer; cook for 10-15 minutes, until the mixture thickens.
Puree with a hand-held immersion blender or cool and puree in a blender or food processor until smooth.
Use as you would any barbecue sauce—on grilled meats, in baked beans or drizzled on burgers. Makes about 3 cups.