Chunky Peach BBQ Sauce

Early this spring I received reports of Dad's much loved peach tree teeming with blossoms.  Weeks later had little baby fruits growing, and today we have ripe, rosy peaches!!!  Moving into his home a few years ago he was thrilled when the neighbors gushed about the abundance of peaches his tree provided to the neighborhood, and they were so right.  Today, not only does Dad provide peaches to his neighbors, but me and mine as well.

Knowing that the tree was doing its job, I did my own job in preparation of the harvest and gleaned every recipe I could during my blog travels.  While the last few days have had us enjoying the rosy fruits my favorite way, simply sliced and eaten out of hand, today some of the little gems were in danger of becoming overripe and the request from my son for another Pork Tenderloin sent me to one of my favorite recipes - Peach BBQ Sauce.

Sweet yet tart with just a hint of spice (unless you want more) Peach BBQ Sauce works wonderfully with the pork.  Originally from Epicurious, I've adapted the versatile recipe to suit our tastes;  on occasion we have a vegetarian version while others call for the flavors of the full bacon enhanced version.  My personal preference for a chunky sauce has me omitting the straining direction, but I can imagine that the strained sauce would be stunning!  Either way the sauce is a true treat and has summer flying full speed ahead.

Grilled Pork Tenderloin with Chunky Peach BBQ Sauce

Peach BBQ Sauce

adapted from Epicurious

Printer Friendly

4 ounces bacon slices, chopped (optional, leave out for vegetarian version)

1 chipotle chile from can, diced (more for a spicier sauce)

1 cup coarsely chopped onion

2 garlic cloves, chopped

1 tablespoon Worcestershire sauce

1/2 tablespoon whole black peppercorns, crushed

2 small peaches (10 to 12 ounces total), halved, pitted, diced

3/4 cup orange juice

1 cup ketchup

1 1/2 tablespoons (or more) fresh lemon juice (we use Apple Cider Vinegar on occasion)

1/2 teaspoon hot pepper sauce (optional)

Sauté chopped bacon and chipotle pepper in heavy large saucepan over medium heat until bacon is crisp. (If not using bacon, simply add the chile to the onions)  Add chopped onion and garlic cloves; sauté until onion is translucent, about 5 minutes. Add Worcestershire sauce and crushed peppercorns; stir 1 minute. Add peaches and sauté until translucent, about 5 minutes. Add orange juice, ketchup, 1 1/2 tablespoons lemon juice, and hot pepper sauce. Simmer until sauce thickens enough to coat spoon thickly, stirring sauce often, about 30 minutes. 

 

Strain sauce into medium bowl, pressing enough liquid and solids through strainer to yield 2 cups sauce; discard solids in strainer.  Alternatively, leave sauce chunky (I prefer chunky!).  Season sauce to taste with salt and more lemon juice, if desired. (Can be made 1 week ahead. Cover and refrigerate.)