Southern Peach BBQ Sauce

So I can attempt to stretch out this summer (where has it gone BTW?), I’m using a well known southern grown fruit to make a barbecue sauce. I saw some beautiful looking peaches at Publix a couple of days ago and decided to buy some of them now before it’s cold as h – e – double – hockey sticks.

Or…. cold as hell.

I do not like cold weather at all. As a matter of fact, I absolutely hate it. I would be happy in blazing hot, sweaty, blow-your-AC-up summer all year long. To me it seems the winter drags on for so long but the summer is here and gone in a blink.

Peaches just scream summer. Let’s be honest – if you buy those shipped-in-during-the-winter peaches, it’s not the same. SOOOOO not the same. Only having made a couple of peach posts this summer, AND I have already used blueberries in a BBQ sauce, it was time to try it with peaches.

End result?

AMAZING.

LUSCIOUS.

As a matter of fact, so good I used leftover chicken and this sauce to make a barbecue chicken pizza the next day. I want to bottle it.

Please make this – and tell me about it. I want to know if you think it’s as good as I did. You will want to make this before peach season is officially over.

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Southern Peach BBQ Sauce

 

1 lb peaches, washed, pitted and halved

Honey

1/2 bottle of your favorite BBQ sauce (I used Bull’s Eye BBQ)

1/3 cup ketchup

1/4 cup Worcestershire sauce

2 cloves garlic, minced

1 tsp bottled ginger

Preheat oven to 425°. Arrange peach halves on a baking sheet sprayed with cooking spray, and drizzle with honey. Bake for about 30 minutes, or until browning around the edges (check on them after 20 to be safe; I’ve found so many differences in ovens).

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In a mixing bowl, combine the bbq sauce, ketchup, Worcestershire sauce, garlic and ginger with a whisk. Set aside.

When the peaches are done, scoop the fruit out with a large spoon (it should be very soft and pliable) and discard the skins. In a food processor, add the peaches and rest of ingredients. Pulse until pureed.

In a regular sized sauce pan, add the mixture and bring to a boil over medium. Reduce to low, cover and simmer for about 15 minutes. If it’s thin, it hasn’t cooked long enough so take the cover off and up the heat a tad, when it simmers reduce. However, if you’re simmering it and it seems too thick, lower the temp even if it’s when you first put it on the heat.

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You will want to drink this.

Just sayin’

TGIF

~Dixie Chik~

 

Author

  • Shea Goldstein

    Shea Goldstein is the voice behind Dixie Chik Cooks. She's a recipe developer and brand ambassador. She has been published in several media outlets such as Redbook, Parade, Food Blogger Magazine and more. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch.

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This Post Has 4 Comments

  1. Mary

    This is a wonderful sauce and I plan to use it next time I grill. This is my first visit to your blog so I spent some time browsing through your earlier posts. I’m so glad I did that. I really like the food and recipes you feature here. You’ve created a great spot for your readers to visit and I really enjoyed the time I spent here. I’ll definitely be back. I hope you have a great day. Blessings…Mary

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