Grilled Peach Bar­be­cue Sauce

Cuisine at Home - - Front Page -

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

GRILL:

1 1

COOK:

2 1 1/2 strips thick-sliced ba­con, diced Tbsp. minced fresh gar­lic cup peach nec­tar

STIR IN:

1/2 1/4

2 1

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

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.