Grilled Peach Barbecue Sauce
with bacon & sweet onion
Peach nectar contains about 50 percent fruit, giving it a thicker consistency than peach juice.
Makes 8 servings (2 cups) Total time: 45 minutes
2 1 1/2 strips thick-sliced bacon, diced Tbsp. minced fresh garlic cup peach nectar
1 2 lb. fresh yellow peaches, halved and pitted small sweet onion (such as Vidalia or Walla Walla), halved cup each ketchup and peach preserves cup packed brown sugar
Tbsp. cider vinegar Tbsp. minced chipotle in adobo sauce Tbsp. yellow mustard tsp. fresh lime or lemon juice
Salt to taste
Preheat grill to medium-high. Brush grill grate with oil.
Grill peaches and onion, cut sides down, until grill marks appear, 3 minutes for peaches, 5 minutes for onion; transfer to a cutting board and let cool. Peel and discard peach and onion skins, then dice.
Cook bacon in a saucepan until crisp; transfer to a papertowel-lined plate and discard all but 1 Tbsp. drippings. Add peaches and onion to pan; cook over medium-high heat until softened, 4–5 minutes. Add garlic; cook 1 minute. Deglaze pan with nectar, scraping up any brown bits. Cook until nectar is reduced by half, 1–2 minutes.
Stir in ketchup, preserves, brown sugar, vinegar, chipotle, mustard, and lime juice; bring to a boil. Reduce heat and simmer sauce 5 minutes.
Purée sauce with a handheld blender, then stir in bacon and season with salt. Serve sauce with grilled pork or chicken.
Per serving: 153 cal; 1g total fat (0g sat); 3mg chol; 278mg sodium; 35g carb (1g fiber, 29g total sugars); 2g protein