September 16, 2010
My neighbourhood seemed still yesterday, and neither warm nor cold. In between days. Summer is quietly taking its leave and making room for fall. There are peaches still, at the market. Slightly over-ripe and marred with the odd bruise or dent which makes them perfect candidates for a small batch of peach barbecue sauce.
Makes about 1 cup
1 tablespoon of olive oil
1/4 small onion, finely chopped
1 clove of garlic, minced
1/4 teaspoon dried chili flakes, optional
2 – 4 tablespoons apple cider vinegar, to taste
2 – 3 tablespoons honey, to taste
2 teaspoons freshly grated ginger
pinch of sea salt
2 ripe peaches, peeled, pitted and cut into chunks
Heat olive oil in a medium sized and heavy bottomed pot over medium heat. Add onions and cook for a few minutes, letting them sweat but not colour. Add garlic and chili, if using, and stir to prevent scorching. Turn in all the remaining ingredients and lower heat. Use the lesser amount of both vinegar and honey – you can taste later to see if you want your peach barbecue sauce more tart or sweet. Simmer for about 20 minutes, use a fork to press down juicy ripe peaches into smaller pieces. Puree if you like or leave it a bit chunky. Think of all the food you can baste with your sticky, peachy sauce: veggies, pork, chicken, salmon, prawns. A brush with the end of summer.