In Between Days

September 16, 2010

Peeled Peaches

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.

Peach BBQ


5 Responses to “In Between Days”

  1. The peach farmers should thank you, who other than you has promoted there less than perfect peach in such a good way or at all? You take somthing less than ideal and make it great. How could you beat Peach sauce?

  2. Debra said

    Such beautiful pictures make me wish summer would continue for another month or so.

  3. Melody Wey said

    Man, this sauce looks good. The perfect thing to make over a rainy weekend. I’ve got my jars washed and ready for canning tomorrow.

  4. Ken Gourley said

    Work in progress, so far looks good! Not enough honey,
    1TBsp Maple syrup??? will be used on Salmon this evening. Will followup! KDG

  5. Ken Gourley said

    Follow up! Beautiful! I had birds eye peppers so it was slightly “warm” otherwise fantastic. Thank you very much!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: