Burnt Peach & Bourbon BBQ Sauce
A classic BBQ sauce combined with burnt peaches and smoky bourbon whiskey. It's sweet, tangy & perfect with smoked & grilled meats, especially pork!
Servings: 12 Portions
Equipment
- Large Saucepan
- BBQ/Grill
- Jug Blender
Ingredients
- 420 g Tinned Peach Halves (See Notes)
- 400 g Tomato Ketchup (See Notes)
- 150 g Tinned Peach Syrup (From The Peaches)
- 100 g Dark Brown Sugar
- 75 g Black Treacle
- 40 g Apple Cider Vinegar
- 2 tbsp Bourbon Whiskey
- 2 tbsp Worcestershire Sauce
- 1 tbsp French's Mustard
- 1 tsp Smoked Paprika
- 1 tsp Ground Cumin
- ½ tsp Garlic Powder
- ¼ tsp Cayenne Pepper
- ¼ tsp Cracked Black Pepper
Instructions
- Open the tin of peaches then drain them through a sieve. Once drained, place the peaches onto a plate lined with kitchen paper, so they can dry slightly before you grill them.Don't throw the syrup away, we'll be using it!
- Whilst the peaches are draining, light a barbecue with charcoal then set up for direct cooking. You're aiming for a medium-high heat.
- Once your grill is up to temperature, grill the peaches for 2-3 minutes on each side, until they're burnt & caramelised.
- Next, add the burnt peaches into a large saucepan, along with all of the other sauce ingredients. Season the sauce lightly with salt now as well.
- Set the pan over a medium-low heat then cook gently until the sugar & spices have all dissolved and the sauce is thick. This will take 5-10 minutes. Mash the peaches up with a spatula as the sauce cooks.
- Once cooked, take the pan off the heat, leave to cool slightly then blend smooth in a jug blender or with a stick blender. Give the sauce a taste then season with salt if needed.
- Transfer the finished sauce into a container, leave to cool completely then store in the fridge. Don't worry about passing the sauce unless you really want to! I like the fleck of burnt peach you get without passing.
Notes
1. To Cook On An Aga - Cook the sauce on the simmering plate. If you're grilling the peaches on the stove, use the boiling plate.
2. Peaches - This sauce works best with tinned peaches as they are already cooked & soft enough to break down into the sauce. Any brand will work & it's better to use peach halves instead of slices as they'll be easier to cook on the grill.
3. Ketchup - I used Heinz tomato ketchup for my bbq sauce but other brands will work as well.
4. Barbecue - This sauce is perfect for when you've already got a barbecue lit. You can even cook the sauce on the bbq for an extra smoky flavour. If you'd prefer, you could char the peaches in a griddle pan on the stove.
5. Storage - As this sauce contains fruit, it's best eaten within a week and should be stored in the fridge.