Peach, Rum & Ginger Barbecue Sauce
Adapted from Williams-Sonoma's The Art of
2 lbs. free stone ripe peaches
juice of one fresh lemon, at room temperature and rolled until soft
2-3 Tablespoons vegetable oil
½ medium-sized yellow onion, chopped
4 garlic cloves, chopped
¾ cup dark brown sugar
1/2 cup cider vinegar
1/2 cup dark rum
2 Tablespoons Worcestershire sauce
2 Tablespoons tomato paste (very convenient to use the one in the tube)
2 Tablespoons freshly grated ginger
1 Tablespoons chili powder
1/2 Tablespoon Pimentón - Spanish Smoked Paprika
1 teaspoon salt and freshly ground black pepper
1. Cut an X on the bottom of each piece. Drop in boiling water (Blanch) for 10-15 seconds, (the riper the peach, the less time it needs blanching). Peel the peaches. Cut them in half, pit them, and chop the halves into slices. Place peach slices in a large glass bowl with the lemon juice and set aside.
2. In a heavy large saucepan or stockpot add the oil and heat over medium-low heat. Add the onion and let cook for 10 minutes, stirring occasionally. Add the garlic and cook for 1 minute. Add the peaches, vinegar, brown sugar, and rum. Bring to a boil and then simmer for 30 minutes, uncovered, stirring occasionally.
3. Puree the mixture with an Immersion blender (can leave a few peach chunks). (without an Immersion blender, - let the mixture cool and then process in a blender, in batches) Add the tomato paste, Worcestershire, fresh ginger, chili powder, smoked paprika, and salt and pepper. Bring to a boil over medium-high heat. Cook for 10-15 minutes stirring frequently.
4. Pour into glass jars, and keeps in the fridge for 2 weeks.