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Peach Barbecue Sauce

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.


Peach Barbecue Sauce


  • 2-3 large peaches
  • 3/4 cup water
  • 1 small onion, finely chopped
  • 2-3 garlic cloves, crushed
  • 1 cup ketchup
  • 1/2 cup pure maple or golden syrup
  • 1/2 cup packed brown sugar
  • 1/4 cup apple cider or rice vinegar
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp grainy mustard

How to Make It


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.

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