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?



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


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’


~Dixie Chik~



  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

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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