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Peaches 'n Cream BBQ Sauce


2 tablespoons butter
1 each small onion; grated
2 tablespoons dark brown sugar
1 teaspoon ground cloves
1 teaspoon ground cayenne pepper
1 each 16 oz can sliced peaches in heavy s
1/2 cup Bailey's Irish Cream
1/2 cup chopped bread and butter pickles

Many a good barbeque sauce is based on fruit nowadays. Since in fact, botanically speaking, a tomato is a fruit, I suppose one could argue that fruit is the most common constituent of any barbeque sauce. Still, one based on peaches might seem to be asking a lot of taste buds primed to mediate the hot, spicy flavors of a grill. In actuality, it provides a soothing contrast to them. Melt the butter in a small stainless steel or flameproof ceramic saucepan set over low heat. Add the onion, and sauté until golden. Stir in the brown sugar, cloves, and cayenne pepper, mixing well. Drain the peaches, reserving the syrup. Cut the slices in half and add them to the saucepan. Lightly blend in first the Bailey's Irish Cream then the pickles. Simmer, stirring gently occasionally for 20 minutes, or until the sauce thickens nicely. Chill before serving. This entire sauce may be blenderized to give it a smooth consistency.. Source: "Where There's Smoke, There's Flavor" by Richard Langer Posted to the BBQ List by Carey Starzinger on Sep 16, 1996. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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