Peach BBQ Sauce with Single Malt

Peach BBQ Sauce with Single Malt
Sonja_For The Pleasure Of Eating

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I’m Sonja and “For The Pleasure Of Eating” is my food blog.

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A delicious take on the theme, this Peach BBQ Sauce with Single Malt comes with layers of fruity, sweet, tangy and malty flavours, created by the use of peaches in place of the usual cups of ketchup, while adding smoky malt notes. There is still a bit of ketchup in there, to create the familiar profile of BBQ sauce, but the use of sweet fruit allows us to reduce the refined sugar quite a bit, while lending their summery taste.

Why You Want to Make This

I was looking for Peach BBQ Sauce when I stumbled over this fantastic recipe from “A Family Feast”. The layering of flavours here is amazing and I absolutely loved the idea of whiskey in the sauce.

Peach BBQ Sauce with Single Malt

Single Malt

But, living in Europe, I do have a thing for Single Malts. So, I used Talisker here, one of my favourites. Of course, if you read a few of my posts, like my Rye Sourdough Discard Rolls or my German Sourdough Rye Beer Dutch Oven Bread, you probably noticed that I really love malt flavour, so that choice was very obvious to me.

Less refined sugar

Using Peaches instead of Ketchup mostly means, that we are using a lot less refined sugar and of course far less process ingredients. But it adds fibre and vitamins of fresh fruit.
Don’t get me wrong, this isn’t health food as such, there is still a lot of sweetness, but it’s just that bit better for you than ready made ketchup. Which, yes, has tomatoes. In some rather unrecognizable form. But there really isn’t much nutrition left in it. While the peaches for the Peach BBQ Sauce with Single Malt get only cooked briefly, pureed, then passed through a sieve. Which leaves most of the goodness intact.

Sweeteners

A mix of brown sugar, honey and especially molasses adds a complex sweetness you wouldn’t get from sugar alone.

Added Flavour

There is a list of ingredients you probably already have at home like mustard, cider and balsamic vinegar, tomato paste and a bit of chili powder. However, the one ingredient that makes this Peach BBQ Sauce with Single Malt sing is the liquid smoke, which is these days available in some good supermarkets. I think I got mine at Fallon& Byrne in Dublin a while ago. One bottle will last you years probably and adds that bit of smoky flavour to a million dishes.

The Process

  1. This is a quick one. Sweat the chopped onion in the olive or grapeseed oil on medium heat until soft and translucent.
  2. Add the single malt and let it boil down a little, so the alcohol evaporates, and you are left with the concentrated flavour.
  3. Add the chopped peaches and 1 cup of water. Let them boil for about 10min until soft.
  4. At this point you’ll need a blender or food processor. Add your peach-onion mix. Close the lid, but add a towel over the top. Some blenders have the bad habit of popping the lid off when filled with hot ingredients and you don’t want to be burned but peach splatters.
  5. Blend at high speed until smooth. Pour through a sieve back into your pot, stirring with a spatula or wooden spoon, to push all the goodness through and mainly keep the peach skins back in the sieve. Discard the sieve contents.
  6. Add the remaining ingredients to your pot and switch the heat back on. Let it bubble away for about 5-10 minutes, until you have a sauce that coats the back of your spoon.
  7. Have a taste and adjust the seasoning if needed.
  8. Fill into jars that you have washed thoroughly with hot water. This Peach BBQ Sauce with Single Malt keeps in the fridge for about 2-3 weeks.

 

Peach BBQ Sauce with Single Malt

Uses

I have eaten this with my Slow Roasted Cuban Pork Shoulder in its many incarnations and absolutely loved it.
It’s equally good as dip for chips or roasted potatoes or slathered on a sandwich. Or of course for spareribs. Or, as the name says, for anything BBQ.

Let me Know What You Think.

Now I’d love to hear from you in the comments!
Have you tried this? Did you enjoy it?
What other recipes would you like to see?

If you enjoyed this recipe, please share. It helps me a lot.

Peach BBQ Sauce with Single Malt

Peach BBQ Sauce with Single Malt

A delicious take on the theme, this Peach BBQ Sauce with Single Malt comes with layers of fruity, sweet, tangy and malty flavours, created by the use of peaches in place of the usual cups of ketchup. There is still a bit in there, to create the familiar profile of BBQ sauce, but the use of sweet fruit allows us to reduce the sugar quite a bit, while lending their summery taste.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course condiment, Dressing, Ingredient, Side Dish
Cuisine American
Servings 3 cups
Calories 55 kcal

Equipment

  • Blender or Food Processor

Ingredients
  

  • 1 onion finely chopped
  • 2 tbsp grapeseed or olive oil
  • ¼ single malt whiskey
  • 1 lb fresh peaches pitted and chopped roughly
  • 1 ½ cups water
  • ¼ cup brown sugar use more if you like it very sweet
  • 2 tbsp molasses
  • 2 tbsp honey
  • 2 tbsp tomato paste
  • ¼ cup ketchup
  • ¼ cup tamari or soy sauce
  • ¼ cup apple cider vinegar
  • 2 tbsp balsamic vinegar
  • 1 tbsp Dijon mustard
  • ½ tsp kosher salt
  • ½ tsp black pepper
  • ½ tsp dry mustard
  • ½ tsp liquid smoke
  • ½ tsp ancho chili powder

Instructions
 

  • This is a quick one. Sweat the chopped onion in the olive or grapeseed oil on medium heat until soft and translucent.
  • Add the single malt and let it boil down a little, so the alcohol evaporates, and you are left with the concentrated flavour.
  • Add the chopped peaches and 1 cup of water. Let them boil for about 10min until soft.
  • At this point you’ll need a blender or food processor. Add your peach-onion mix. Close the lid, but add a towel over the top. Some blenders have the bad habit of popping the lid off when filled with hot ingredients and you don’t want to be burned but peach splatters.
  • Blend at high speed until smooth. Pour through a sieve back into your pot, stirring with a spatula or wooden spoon, to push all the goodness through and mainly keep the peach skins back in the sieve. Discard the sieve contents.
  • Add the remaining ingredients to your pot and switch the heat back on. Let it bubble away for about 5-10 minutes, until you have a sauce that coats the back of your spoon.
  • Have a taste and adjust the seasoning if needed.
  • Fill into jars that you have washed thoroughly with hot water. This Peach BBQ Sauce with Single Malt keeps in the fridge for about 2-3 weeks.

Notes

Barbecue Sauce (Per Serving):
Calories: Approximately 50-60 calories per serving
Protein: Approximately 0-1 gram per serving
Fat: Approximately 1-2 grams per serving
Carbohydrates: Approximately 10-12 grams per serving
Fiber: Approximately 0-1 gram per serving
Sugars: Approximately 8-10 grams per serving

Nutrition

Calories: 55kcal
Nutrition Facts
Peach BBQ Sauce with Single Malt
Amount per Serving
Calories
55
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Easy, Vegetarian
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