PEACH BARBEQUE SAUCE

Peach Barbecue Sauce
Makes about 2 cups Active Time
20 minutes Total Time
1 hour

1 pound fresh peaches
3/4 cup chopped sweet onion such as Vidalia
1 1/2 tablespoons minced fresh jalapeño with seeds
1 tablespoon canola oil
1/4cup cider vinegar
1/4 cup bourbon
2 1/2 tablespoons mild honey
2 tablespoons Dijon mustard
3/4 teaspoon light brown sugar
1/4 teaspoon chili powder
1/8 teaspoon dry mustard
1/4 teaspoon kosher salt

Preparation

Cut an X in bottom of each peach, then blanch in a medium saucepan of boiling water 10 seconds. Transfer with a slotted spoon to a bowl of ice and cold water and cool. Peel peaches and coarsely chop.
Cook onion, jalapeño, and a pinch of kosher salt in oil in a heavy medium saucepan over medium heat, stirring occasionally, until softened, 8 to 10 minutesutes. Add peaches and remaining ingredients and simmer, uncovered, stirring occasionally, until peaches are very tender, about 30 minutesutes.
Purée in a blender (use caution when blending hot liquids).
Sauce can be made 3 days ahead and chilled, uncovered, until cool, then covered.