Friday, October 19, 2012

GGFF: Peach BBQ Sauce


When we first started going gluten-free, the best advice we got was to focus on what Graham CAN eat, rather than what he can't. (Thanks, Amy P!) Easier said than done, especially in the grocery store. ("Nope, gluten...Oooh, are those--nope, gluten. More gluten....gah, this sucks.") But really, fruits and veggies aren't off limits, and meat is still good. In the summer, we pretty much only grill, so dinners were easy. Pick out some kind of meat, throw it on the grill, and do salads or steamed veggies as a side. Done and done.

I found this recipe for BBQ sauce over the summer, just in time for stone fruit season. It was delicious, sweet, a little warm, a little spicy, and made the house smell great as it was heating up. We served this over pork chops, but it would hold its own over pork, chicken, even mild fish, I think. Oh Summer 2013...where are you?

Peach BBQ Sauce
(Adapted from So Tasty, So Yummy)

1 peach, pealed, pitted, and pureed
1/4 c. packed brown sugar
1 T. minced onion
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
1 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. ground mustard
Pinch cayenne pepper
1/4 c. cider vinegar
1/4 c. water
1 c. ketchup
1 T. Worcestershire sauce
1 T. honey
1 T. unsalted butter, softened

Prepare peach for pureeing. I prefer to slice them in half and bake in a 1/2 inch of water for at least 30 minutes (works like a charm), but the most important thing is to get rid of the skin and pit. Puree in a blender or food processor and set aside.

In a medium saucepan, combine the peach puree with all the remaining ingredients, save the butter. Bring to a boil, stirring constantly to dissolve the sugar. Reduce heat to low, cover, and simmer. Stir occasionally, until sauce has reduced a little. When ready to serve, add the butter and stir well to combine.


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