Homemade Peach and Bourbon Barbeque Sauce the is ready in just 30 minutes!  Sweet and tangy with just the right amount of spice.  The perfect additional to your backyard cookouts, it pairs perfectly with chicken, ribs, pork, and beef.

A couple of years ago I found myself in Savannah, Georgia, right at the beginning of peach season.  There were peaches galore – I was in absolute heaven.  One of the most delicious dish I had (other than the Peach Bellini’s and Martinis) was barbeque chicken with a peach barbeque sauce.

Living to far away to get back to Savannah on a regular basis, I was inspired to recreate that barbeque sauce and I couldn’t help myself to add in a bit of bourbon.

The sweat and tanginess of the peaches pairs perfectly with the subtle notes of vanilla, oak, and caramel found in the bourbon.

The serving options for this Peach and Bourbon Barbeque Sauce are endless! It is wonderful on fish, ribs, pork tenderloin, or pork chops, and, of course, my favorite this BBQ Chicken.

Use it as a BBQ marinade, a condiment, dipping sauce, or even as a pizza sauce. Best thing is that it whips up in only 30 minutes!

Ingredients in Peach and Bourbon Barbeque Sauce:

• Peaches – Fresh or frozen both work just as well in this sauce.
• Ketchup and Tomato Paste– You can also substitute tomato sauce if you like, but the tanginess of the ketchup and tomato paste adds another layer of depth.
• Bourbon – Adds subtle notes of vanilla, oak, and caramel.
• Apple Cider Vinegar – Adds just the right amount of tart and sour to the barbeque sauce.
• Brown Sugar – I use light brown sugar but dark brown sugar would work just as well. 
• Honey – Adds an extra layer of sweetness, molasses or corn syrup would work to. 
• Worcestershire sauce, soy sauce, and fish sauce – Think Unami!  Tangy, savory, sweet, and salty flavors all balance out this barbeque sauce.  Fish sauce is a staple in my house, but if you don’t have any on hand, don’t worry about running out to the store.  Simply add a little more Worcestershire and soy sauce.
• Dijon mustard – You can also use yellow mustard if you want more of a tangy or stone ground mustard if you want more of a kick.
• Shallots – Red onion will also work well if you don’t have any shallots on hand.  Just reduce the amount or you will have a stronger onion taste.
• Salt, pepper, chili powder, dry mustard, and cayenne.

How to make Peach and Bourbon Barbeque Sauce:

• Sauté shallots in vegetable oil until soft.

• Add bourbon and cook for a few minutes then add peaches and water and cook until soft.

• Using an emersion blender, blend into smooth.  Don’t fret if you don’t have an emersion blender, you can use your blender.  Just remember that the hot liquid will expand in the blender so you may want to do it in batches.

• Add remaining ingredients and cook until thickened.

 

Ta-Da!!  This’s it, you are done!

Fun Facts about Peaches:

• Did you know that peaches were actually first cultivated in the Zhejiang province of Eastern China? 
• The Romans imported peaches from Persia (where it got its name) who got them from China.   
• The Spanish brought peaches to the New World in the sixteenth century, where it thrived amount the Southern Indian tribes.  The Natchez Indians even named one of the months of the year after the peach.
• Commercial plantings began in the seventeenth century first in Maryland and Delaware before moving to Georgia.
• Peaches are grown in California, New Jersey, Pennsylvania, Virginia, North and South Carolina, Georgia, Alabama, Michigan, Arkansas, and Colorado.
• Nectarines are a variety of peach which have a firmer flesh and are mostly raised in California.

If you love it, leave a comment below.  I would love to hear from you and this would help me with future recipes! 

Contact me if you would like to see any of your childhood favorites updated or reinvented.